2 Fillets Haddock
50g Brown Sugar
+ any aromatics of your choosing. We used:
2 Bay Leaves
1 sprig Thyme
This brine recipe has been made for 2 fillets of fish but can easily be scaled up for more.
- Place all brine ingredients into a large pan and warm through until the salt and sugar has dissolved, then leave to cool. When cool, brine the haddock for 30-60 minutes then rinse off and pat dry with a kitchen towel. Leave to air dry out, uncovered in the fridge on a wire rack for at least 2 hours.
- Once your Haddock has dried out and is ready to smoke, set your P10 smoker to smoke with no heat. We like to use alder with white fish, but you could swap in our Pacific Blend or any wood of your choice for similarly delicious results.
- Put the Haddock in the P10 smoker and let smoke for 30 minutes.
- After 30 minutes of smoke set the P10 smoker temperature to 75C.
- Let the Haddock hot smoke for approximately 1.5-2 hours to reach the desired internal temperature of 62C and serve hot or chill and eat cold.
Simply enjoy straight away or use the hot smoked Haddock to made a delicious pâté by adding the flakes to a mixture of cream cheese, horseradish, chives, and lemon juice.