|Nordic Ware's Stovetop Smoker|
|Pacific Salmonids, Courtesy |
If you're equipped to smoke anything, this is pretty easy. First you need to Brine your fish filets (I used flash frozen fish, but skin-on filets are probably better). I used proportions suggested by the manufacturer - the end product was a touch briny, I'd back off on the salt next time:
2 Steelhead Filets
2 Qt cold water
1/4" cup Brown Sugar
3/4" cup non-iodized Salt (Note: this was too much, I'd cut back by half).
1. Mix Salt and Brown Sugar into the water. You can use warm water and cool before using, too.
2. Add fish, and refrigerate for at least 8 hours (up to 24).
3. Remove and rinse.
Before playing with the smoker, I prepared my cream cheese with:
1 small block Philadelphia Cream Cheese (3 oz, I think)
3 Peeled Garlic Cloves
1. Preheat your oven (toaster or countertop convection is easiest) to 400 degrees.
2. Drizzle cloves with Olive Oil(I prepared a whole head, pictured below).
3. Roast for about 15 minutes.
4. Press 3 (or so) cloves into a small bowl or container.
5. Add Cream Cheese and a pinch of Sea Salt, Sriracha (to taste), and mix.
Easy enough, and tasty.
|Ready to Schmear|
Then it was time to smoke with:
2 Brined Filets
Sliced Yellow Onions
1 cup water
2 tbsp Applewood chips
1. Add chips to the bottom of the smoker.
2. Place drip pan above the chips, and add water.
3. Place grate and smoker lid, with vent open.
4. Pat fish dry, and pepper to taste. Lightly salt and pepper onions as well.
5. Heat the smoker until smoke (not steam) comes through the vent.
6. Add fish and onions, partially close vent.
7. Smoke for ~1 - 2 hours, maintaining temperature.
8. Remove, and chill.
9. Serve with cream cheese on a bagel.
|Brined Steelhead and Onions|
|Smoked Steelhead after 1 hour|
|On a bagel with schmear, |
where it belongs!
I was a little dubious about the smoker and the sawdusty chips recommend, but it did its job well. After the recommended 15 - 25 minutes, the fish was cooked, but didn't taste very smoked. I left one filet in for about an hour, and was much happier with the results. All in all, I was quite pleased everything made for an excellent sandwich. The onions were a surprise - I'd added them as an afterthought, but they were delicous: sweet with a smokey tang, and I ate half of them while waiting for the fish to chill. Now, if I could only get real bagels in Cleveland...