Smoked Arctic Char

Røkt røye

Ingredients7

• Arctic char fillets, skin on800 g
• Coarse sea salt40 g
• Granulated sugar20 g
• Black peppercorns1 tsp
• Juniper berries1 tsp
• Fresh dill1 bunch
• Lemon1

Method

1. Pat the fillets dry and lay them skin-side down in a shallow dish.
2. Crush the peppercorns and juniper, mix with the salt and sugar, and rub evenly over the flesh. Scatter dill on top, cover, and cure in the refrigerator for 8 hours.
3. Rinse off the cure, pat the fish very dry, and leave it uncovered in the refrigerator for 1 hour so the surface dries.
4. Heat a smoker to about 80 °C using mild wood such as alder or birch.
5. Smoke the fillets until the flesh is just opaque and flakes, about 45 to 60 minutes.
6. Rest briefly, then serve warm or chilled with lemon wedges.