Smoked Trout Breast with Horseradish Cure
A juicy cold-smoked trout with a spicy horseradish-dill cure that gives the fish a pleasant heat. The combination of salt, sugar, and fresh horseradish penetrates deeply into the flesh for an aromatic result. Ideal as a starter or bread topping.
Ingredients(for 1 kg)
Instructions
Prepare cure
10 minutesCombine salt, brown sugar, grated horseradish, dill, white pepper, lemon zest, and juniper berries thoroughly in a bowl. Rub the fish evenly on both sides including the skin side with the cure, then vacuum seal or wrap tightly in film.
Refrigerator cure
12-18 hoursStore the cured fish in the refrigerator at 2-4 °C for 12-18 hours. Flip the fish halfway through to ensure even penetration of the cure. After curing, rinse thoroughly under cold water and pat dry with paper towels.
Form pellicle
2-3 hoursPlace the rinsed fish on a smoking rack and allow to air-dry uncovered in the refrigerator or at cool room temperature (below 18 °C) for 2-3 hours. The surface should become slightly shiny and tacky – this greatly promotes smoke absorption.
Cold smoking
8-12 hoursCold smoke the fish at 15-22 °C using alder and apple wood chips for 8-12 hours. Ensure smoking temperature does not exceed 25 °C. Apply smoke in intervals of 45-60 minutes followed by breaks. After smoking, allow the fish to cool and rest for another 1-2 hours.
Pro Tip
Freshly grated horseradish delivers the most intense flavor – jarred horseradish can be used, but often contains vinegar which acidifies the cure and negatively affects the fish's texture.
Glossary Terms
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