Fish & seafood
Ikarrat
Fish fillets salted and then slowly smoked, with firm flesh and deep flavour. Smoked fish accompanies bread and everyday meals, and keeps well for a long time thanks to the salt and the smoke.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the salt, sugar and pepper in a bowl.
- Rub the fish fillets with this mixture, then lay the dill over them.
- Place the fillets in a dish, cover and refrigerate for 12 hours, turning them once.
- Rinse the fillets quickly in cold water and pat them dry thoroughly.
- Leave them to air-dry for 1 hour so a thin skin forms.
- Smoke the fillets over very gentle heat, at about 60 °C, for 2 hours with the wood shavings, or cook them in a low oven at 80 °C with a little smoked straw.
- Let them cool completely before storing in the fridge.
Variations and tips
Without a smoker. In a low oven, with a little smoked paprika added to the salt, you get a close flavour.
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Greenland
Greenland
Greenland
Greenland
Greenland
Greenland
Greenland
Greenland
Original Ecomely recipe.