Smoked haddock

This much-used fish preparation method is perfect for chowders and soups.

Smoked haddock

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haddock fillet (with skin)



Icelandic salt

Preparation method

  • Salt the haddock fillet and allow to infuse for 24 hours.
  • Wipe the surplus salt from the fillets and pat dry thoroughly.
  • Smoke the haddock fillets (cold) at a temperature of 10°C maximum in a smoke house for 8-10 hours.
  • Let the haddock mature for another 24 hours after smoking it.

Serving suggestions

  • As part of an amuse-bouche.
  • In combination with Jerusalem artichokes, oysters, crème fraiche.

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