I hope everyone has a wonderful New Year.
Blair and I visited her family in Helena, AR recently when our power was out. We trekked up to Memphis and ate at Houston's: a good but slightly overpriced bistro on Poplar. We had a smoked salmon appetizer, and I had an epiphany: I have a smoker, why not smoke my own fish?
I've never smoked fish before, and I had to do some research. Smoking fish is not as similar as smoking other meats as I thought it would be, and I've detailed my experience and thoughts below. Recipes are at the bottom.
Steps to Smoking Fish:
I bought two sockeye salmon filets, though you could use any fatty, cold water fish (think salmon, trout, haddock, etc.) I left skin on (due to my experience with cooking trout), and I'd recommend this. I brined them overnight, and smoked them the next day. I placed each fillet skin side down on a small, individual piece of foil to allow smoke to circulate. I used apple wood chips (in hindsight I think that a walnut would probably be delicious as well). Once out of the smoker, the skin sticks to the foil and allows you to clean up the fillets a little easier.
That's really all there is to it. Served with some cream cheese and a bagel chip-- you have lox!
Brine:
Blair and I visited her family in Helena, AR recently when our power was out. We trekked up to Memphis and ate at Houston's: a good but slightly overpriced bistro on Poplar. We had a smoked salmon appetizer, and I had an epiphany: I have a smoker, why not smoke my own fish?
I've never smoked fish before, and I had to do some research. Smoking fish is not as similar as smoking other meats as I thought it would be, and I've detailed my experience and thoughts below. Recipes are at the bottom.
Steps to Smoking Fish:
- Prep-- make your brine, rinse your fish
- Brine and Cure-- place fillets in the brine and let cure overnight (minimum 8 hours, longer for thicker cuts and heartier fish)
- Dry-- Place on a cooling rack with paper towels underneath, under a small fan or in a coolish place (~65F) for 3 hours until a matte texture has formed over the fish.
- Smoke-- LOW and SLOW-- smoker should be ~150-175F and go for about 3 hours until fish is 150F in the center.
- Cool-- Wrap and place in the fridge until the meat cools-- this helps lock in remaining moisture.
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| Drying-- notice the finish on the left fillet. |
I bought two sockeye salmon filets, though you could use any fatty, cold water fish (think salmon, trout, haddock, etc.) I left skin on (due to my experience with cooking trout), and I'd recommend this. I brined them overnight, and smoked them the next day. I placed each fillet skin side down on a small, individual piece of foil to allow smoke to circulate. I used apple wood chips (in hindsight I think that a walnut would probably be delicious as well). Once out of the smoker, the skin sticks to the foil and allows you to clean up the fillets a little easier.
That's really all there is to it. Served with some cream cheese and a bagel chip-- you have lox!
Brine:
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 bay leaves
- 1 stalk sliced celery
- 1/2 tsp tarragon
- 1/2 chopped onion
- 2 smashed garlic cloves
- Combine all ingredients in a non reactive container (plastic or glass), add fish, cover and store in fridge. Maximum brine time is 2 days.
Canape Mix:
- 1 package cream cheese
- 2 tbsps chives, chopped
- 1 tbsp dill, chopped
- 1 tsp lemon juice
- 2 tbsps milk
- Salt and Pepper
- Combine all ingredients in a bowl and mix (I used stand mixer) until soft and well incorporated.
Great, helpful articles and recipes: Smoking Fish, Alton Brown.