Smoked haddock is really tasty in fish pies, or in a Kedgeree (a lovely unctuous rice dish, which has its origins in Scotland and dates back as far as 1790). Start with some fresh haddock fillets and make sure to leave the skin on, as this will be useful when it comes to hanging the fish in the smoker.
Method: Cold Smoking
Suggested Wood: Beech
Approx. Smoke Time: 10 Hours, Plus Overnight Curing Time
- Haddock fillets, skin on
- Sea Salt
- White Sugar
- Dill or Black Pepper
Make up a dry cure mixture (2/3rd’s sea salt to 1/3rd sugar), dried herbs/ spices such as dill and black pepper can also be added to taste.
Place the fillets into the dry cure, make sure that they are well covered, then layer them in the same dish and cover with cling film. Weight is placed on top of the cling film (bags if rice work well) before the dish is placed in the fridge/ cooler to rest overnight.
Remove the fillets from the fridge (you’ll notice that the dish has quite a lot of liquid in the bottom), rinse the fillets under a cold tap, place them on some kitchen towel and pat them dry.
Insert meat hooks, or use some string to hang the fillets in the fridge/ cooler to dry for a few hours.
Get the cold smoke generator ready, then hang the fish in the smoker. We like to smoke haddock for 10 hours, it will then be removed, vacuum packed and frozen until it's needed.