Smoked Fish Recipes
|Smoking your fish|
|Basic Instructions for Smoking Fish|
|Smoked Fish in Soy Sauce and Wine Brine|
|Smoked Salmon with 5 Peppercorn Crust|
|Honey-Cured Smoked Salmon|
|Things to do with your smoked fish|
|Smoked Fish Dip|
|Smoked Fish, Watercress & Apple Salad & Horseradish dressing|
|Smoked Salmon Cakes with Cucumber Caviar Chutney|
|Smoked Salmon Omelets with Red Onions and Capers|
|Smoked Salmon Enchiladas|
|Smoked Salmon Mousse|
|Condiments for smoked fish|
|Red Onion and Caper Spread|
|Fresh Herb and Chive Spread|
|Recipes by others|
|Sonnys Smoked Fish|
|Sweet Smoked Salmon|
|Smoked Red Snapper|
Basic Instructions for Smoking Fish
The following are very generic steps that you can use to
smoke your own fish. This is not the method that we use, but the principals are much the
same and you may want to experiment a little with some different ingredients to create
your own brine. You should always start with the basic brine solution that is listed under
Step 1, and then add what you like to it.
You can read how we smoke our fish at The 3 Men's Fish Smoking Process.
Brine your fish with this basic brine solution:
Stir until completely dissolved
Place fish in the solution, being careful to insure that the fish is completely covered with the brine and place in the refrigerator.
Thick chunks of 1" or more should be in brine 8 to 12 hours.
Thin chunks of less than 1" 6 to 8 hours is sufficient.
Remove fish from brine and rinse each piece under cold
Gently pat dry and lay pieces on paper towel to air dry for one hour.
(After one hour you will notice the fish has a glazed film on it. This is called the Pellicle which is a normal and desired result of the brining process). When the fish is sticky to the touch it is ready.
Smoke fish for about 2 hours at 200 F.
Use your favorite wood chips or chunks when smoking and experiment to find the taste that best suits your taste. Hickory, Alder, Apple and Cherry or combinations of these work well.
Add wood chips about every 30 minutes if necessary (depending on how much smoke taste you want.
To cut down on smoking time, remove skin from fish before putting in brine, then place fish in cheese cloth after the brine process (this helps get rid of fish oils faster and cuts your smoking time by about 1/4).
If you are feeling adventurous, try these alternative brines, which also work well:
Smoked Fish in Soy Sauce and Wine Brine
Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times will depend on the thickness of the fish and the type of smoker you are using. Place largest and thickest pieces closest to the heat/smoke source.
Smoked Salmon with 5 Peppercorn Crust
Recipe is designed using a Weber Kettle BBQ to smoke the fish in.
In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar,
salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar
dissolves completely. Let cool.
Soak wood chunks in warm water for about 1 hour.
Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.
Mound 18 charcoal briquettes on the fire grate of a barbecue with a lid. Ignite briquettes.
Meanwhile pour enough hot water over peppercorns to float them, soak at least 15 minutes.
Pour brine off fish, rinse fish with cool water and pat dry or dry with an oscillating fan. Set skin side down on a large sheet of foil, cut foil along outline of fish. Run honey over top of fish. Drain peppercorns and scatter evenly over fish, patting to set them lightly in place.
When coals are dotted with gray ash, 25 to 30 minutes, halve them and push to each side of the grate (Setup for indirect cooking)
Add 1 Hickory and 1 Apple wood chunk to each mound of coals.
Set grill 4 to 6 inches above the fire grate and lightly oil the grill or spray with Crisco
Place salmon on foil in the center of the grill. Put lid on barbecue and close vents to make 1/4 inch openings.
After 30 minutes, check temperature and if necessary add 3 briquettes to each mound of coals, and repeat this every 30 minutes of cooking. Add wood chunks as needed. Check thermometer often to be sure that temperature stays about 190 F. If temperature drops, open vents slightly, if temperature goes up, close 1 or 2 of the vents.
Cook salmon until the internal temperature is 125 F in the thickest part, about 1.5 hours.
Using foil and a wide spatula, slide fillet onto a baking sheet without sides, then transfer fish from sheet to a platter.
Serve salmon warm, cool, or chilled. If making ahead, cover airtight and chill up to 3 days.
Garnish with onion and dill. Cut fish across grain into 1/4 inch wide slices and lift off skin or just pull it apart using a fork..
Serve with these condiments or with the condiment recipes on this page:
Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours.
Rinse the salmon in fresh water and pat dry with papertowels.
Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour.
Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees farenheit..
Smoked Fish Dip
Put the smoked fish in a medium bowl and add the milk.
Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery,
parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.
Smoked Fish, Watercress & Apple Salad & Horseradish dressing
Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons
vinegar, chopped dill and cayenne in a small bowl to blend. Season to taste with salt and
pepper. Place watercress in a large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil
and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound
watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop
each salad, then top with smoke fish.
Spoon dressing over each salad and garnish with dill sprigs.
Smoked Salmon Cakes with Cucumber Caviar Chutney
Cucumber Caviar Chutney
For Salmon Cakes
In a food processor bowl fitted with a steel blade, pulse salmon, relish, bread crumbs and bell pepper until finely chopped.
Scrape into a bowl and mix in the soy sauce, mayonnaise, eggs, dried herbs, dill, curry and pepper.
Add more bread crumbs, if necessary to form firm patties. Form 12 (3 inch) patties.
In a large, heavy, nonstick saute pan over medium-high heat, add enough butter to generously coat the bottom of the pan.
When foam subsides, arrange cakes, not touching, in pan and cook until brown on both sides, turning once, about 4 minutes per side.
Cakes should be moist but not mushy inside.
Top with a dollop of Caviar Cucumber Chutney.
For Cucumber Caviar Chutney
Mix together sour cream, lemon juice and cucumber.
Just before serving, gently stir in caviar.
Smoked Salmon Omelets with Red Onions and Capers
Whisk eggs, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and 1 teaspoon capers. Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets.
Smoked Salmon Enchiladas
In a bowl mix red onion slices and lime juice.Cut cream cheese into 1/2 inch chunks.Mix
enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart
(9X13 inch) casserole.
Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes.
Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
Pour remaining enchilada sauce mixture over and around filled tortillas.
Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.
Smoked Salmon Mousse
Heat milk with one small peeled onion, eight peppercorns
and 3 bay leaves until nearly boiling. Leave to stand for 30 minutes and strain.
Melt butter in a saucepan, add flour, mix to a roux then make into a white sauce with warmed strained milk.
Dissolve 3 teaspoons gelatin in 3 tablespoons boiling water.
Chop smoked salmon, and mix together with mayonnaise, gelatin, parsley, and chives.
Whip cream and fold in.
Whisk up egg whites and fold in.
Add salt and fine black pepper to taste.
Pour mix into moulds and refrigerate overnight.
Tip out onto plate and serve with fennel fronds, cucumber and lemon slices.
Red Onion and Caper Spread
Mix all ingredients with an electric mixer until well blended.
Fresh Herb and Chive Spread
Mix in food processor until well blended.
In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.
by Boardwalk Wilderness Lodge, Thorne Bay, Alaska
Wood chips (alder, cherry, apple, hickory) use one or mix.
Layer the fish, skin side down in container. Liberally sprinkle a handful and half of rock salt. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place as in a refrigerator. Check after one day to see if it is to your taste and ready for smoking.
After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker skin
side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after its cool down phase. If not to desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, don't cook it!! If the fish is to be frozen after smoking, it may become somewhat drier in taste. Experiment with small quantities to familiarize yourself with the smoking process.
by Martin Yan
Cut fish crosswise to make 3-inch square pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.
Combine smoking mixture ingredients and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place fish on rack and place wok over high heat.
When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.
Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold, garnished with melon.
Makes 4 servings
Sweet Smoked Salmon
by Mark Clendon
Cut salmon fillets into 6 ounce chunks keeping the skin on. Coat the fish completely in kosher or rock salt and let sit in the refrigerator for 12 to 14 hours. DO NOT let the fish sit for a longer period in the salt or it will be too salty. Rinse the fish under cold water to remove all the salt. At this point, the fish should have a firm consistency.
Marinate the fish in the following mixture:
2 quarts soy sauce, 2 cups brown sugar, 1 cup honey, 2 tablespoons ground black pepper
Marinate for 24 to 36 hours (obviously the longer being more flavorful). Place the fish in the smoker skin side down and smoke using barkless Alder wood for 6 to 7 hours depending on the temperature in the smoker. For best results, smoke at 160 F for 6 hours.
CAUTION: Smokers vary tremendously in heat output and air circulation. The 6 hour smoking time should be adequate for most small home smokers. Larger smokers will require a longer smoking time. Check the fish hourly after 6 hours smoking time.
Smoked Red Snapper
by Steve Holzinger
Prepare the brine by dissolving enough salt in the cold water to float an egg, (the amount given is an approximation. Add the sugar and the granulated garlic.
Brine the fish for one hour. I use frozen red snapper and I put the frozen fish in the brine for about 2-1/2 hours.
Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick to the smoking racks.
Smoke the fish for 60 - 75 minutes, depending on thickness at 225 F.
Paint the fish with warmed maple syrup as a glaze.
What if you don't have a smoker? Lamalle 1-800 660 0750 has a stainless steel stove top smoker, and they sell wood chips of all flavors.
If you have a two burner propane grill, you can put the wood chips (moist) in a pie pan on one side. Cover down. When they begin to smoke, put the fish on the unlit side and close the cover, turn the heat on low. With a single burner charcoal grill, get the wood chips smoking good, add the fish, turn off the fire. There will be enough smoke to give you flavor, but the fish may cook sooner than you think.
Red snapper slices very nicely when smoked, and tastes like lean sturgeon.
Notes: I find this a delightful appetizer, served sliced with buttered dark pumpernickel bread, and thin slices of sweet onion. It is also good on a bagel, and fits into a buffet of smoked and pickled fishes nicely. The maple syrup glaze is my idea, and if you don't like it, it is easy to skip, but you won't know unless you try, will you?