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Cold-smoked Haddock

Cold-smoked Haddock is a traditional British recipe for a classic dish of brined and cold smoked haddock. The full recipe is presented here and I hope you enjoy this classic British version of: Cold-smoked Haddock.

prep time

20 minutes

cook time

10 hours

Total Time:

10 hours

Additional Time:

(+fridge drying)

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesBritish Recipes



Ingredients


2 x Haddock Fillets, Skin On
120g Sea Salt (adjust to make enough to cover the fish)
60g White Sugar (adjust to make enough to cover the fish)
Dill or crushed black peppercorns to taste (you could also use thyme, tarragon, chilli powder or cumin)
Beech wood for smoke

Method:

Make up a dry cure mixture (2/3 sea salt to 1/3 sugar), dried herbs/spices such as dill and black pepper can also be added to taste. You need enough of the dry cure to properly coat the fish

In a non-reactive dish, place the fillets into the dry cure, make sure that they are well covered, then layer them in the same dish and cover with clingfilm (plastic wrap). Weight is placed on top of the cling film (bags if rice work well) before placing the dish in the refrigerator to over-night.

The following day, remove the fillets from the fridge (you’ll notice that the dish has quite a lot of liquid in the bottom), rinse the fillets under cold, running, water then transfer to kitchen towel and pat dry.

Insert meat hooks, or use some string to hang the fillets in the refrigerator for a few hours to dry.

Get your cold smoker ready then hang the fish in the smoker and smoke for 10 hours. After this time, either cook or freeze until it's needed.

You might also like this site's page on making a home-made cold smoker.