Smoked Haddock

 

I have not found smoked haddock anywhere, but I needed it for Not Omelette Arnold Bennett, so I made it myself. It’s rather time-consuming, not something that can be done at the last minute!

It works really well for potato salad or congee, too!

• 1 lb haddock fillets
• 1/4 cup coarse salt
• 1/4 cup sugar
• 4 cups warm water 
• 2 tblsp uncooked rice
• 2 tblsp sugar
• 2 tblsp tea leaves (I used used Earl Grey)
• 3 tblsp liquid smoke

1. In a large, non-metallic bowl, stir the salt and sugar into the warm water until completely dissolved. Let cool to room temperature.
2. Submerge the haddock in the brine.
3. Cover the container and refrigerate for 4 hours.
4. Remove the haddock from the brine and rinse it thoroughly with cold water. Pat it dry with paper towels.
5. Place the haddock skin-side down on a rack (I made one using chopsticks) uncovered in the refrigerator for at least an hour, or until a shiny, tacky skin called a pellicle forms. 
6. Line the bottom of a heavy skillet with foil and spread a mixture of uncooked rice, sugar, and tea leaves. Add 1 tblsp liquid smoke.
7. Place a rack (I fashioned one using bamboo skewers) on top of the foil and arrange the haddock skin-side down on the rack. Loosely place a layer of foil on top.
8. Cover the skillet with a domed lid, sealing the edges with foil to trap the smoke.
9. Heat the skillet on medium high heat until wisps of smoke appear.
10. Reduce the heat to medium low and smoke for about 30 minutes. Turn the heat off and let rest for 15 minutes.
11. Remove and place skin side down on paper towels.
12. Brush with remaining liquid smoke.
13. Let completely cool.
14. If not eating all the haddock straight away, seal it in a zip top bag before storing in the fridge.