Smoking adds a unique flavour and taste to food. Smoked fish are incredibly popular because they’re delicious. Fish that have more fat such as salmon, tuna or sea bass are great choices for smoking compared to lean ones (although lean ones would taste awesome as well).
So if you’re wondering what unique dish to serve for dinner, try any of these smoked fish recipes:
Smoked Haddock With Spicy Red Potatoes
What you need:
- 4 pcs. Smoked haddock fillets
- 1/2 kg. peeled and sliced into 1-inch cubes
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1-inch root ginger, finely chopped
- 2 small green chillies, de-seeded and finely chopped
- 1 cup baby spinach
- 4 tablespoons oil
- 2 tablespoons butter, melted
- 2 teaspoons black mustard seeds
- 1 teaspoon turmeric
- Salt and black pepper
Place the fillets in a baking tray lined with foil. Brush with butter and season with black pepper. Set aside.
In a saucepan, heat the oil and cook the onion until tender. Stir in the garlic, ginger, green chillies, mustard seeds and turmeric and cook for a couple of minutes more. Add the potatoes, stir well, season with salt and cook covered for 15 minutes.
When ready, add the spinach and cook 5 more minutes until spinach has wilted and potatoes are tender. Remove from heat and set aside.
Cook the haddock on a pre-heated grill over high heat until cooked through, about 5-7 minutes.
Prepare 4 warm plates and place a fillet on each, then divide the red potatoes between the plates.
Glazed Smoked Trout
What you need:
- Whole trout fillets
For the brine
- 1/2 cup brown sugar
- 1/2 cup kosher salt
- 1 tablespoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the glaze
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne pepper
Combine the brine ingredients on a plate and using clean hands, place the fillets on the plate and liberally sprinkle the mixture all over the fillets. Place fillets on a pan, cover with saran wrap and refrigerate up to 6 hours.
When ready, rinse thoroughly, pat dry and place in a cool, well-ventilated area to sit for 3 hours. Once ready, cook trout in a pre-heated smoker (140 degrees). Combine glaze indredients in a bowl and brush the fish with the mixture at the end of each hour.
When the fish reaches an internal temperature of 145 degrees after a few hours, you can take it out.