Smoked Fish Recipe
Tsar Nikolai cut, Balik-style smoked salmon
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Ingredients
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Fish
Cure & Brine
Smoke & Flavor
Finish & Garnish
Method
Fish
- 1
Prepare fish
Trim the salmon: remove any pin bones with fish tweezers and trim ragged edges. Keep the salmon as one whole center-cut piece (Balik-style), skin-on. Pat dry with paper towels.
Cure & Brine
- 2
Make cure
In a bowl combine kosher salt, granulated sugar, ground white pepper and dried dill (if using). Mix thoroughly so salt and sugar are evenly distributed.
- 3
Apply cure
On a tray, spread a thin layer of the cure mixture. Place the salmon flesh-side up on the cure, then pack the remaining cure over the top and sides so the fish is fully coated. Lightly press to ensure contact.
- 4
Cure time
Cover tightly with plastic wrap and place a weight (a second tray or a flat plate with cans) on top to press gently. Refrigerate for 12–18 hours for a medium cure. For a firmer, saltier Balik-style texture, cure 18–24 hours. Turn the fish once midway through if possible and redistribute any liquid that accumulates.
- 5
Rinse and dry
After curing, remove fish from cure and rinse thoroughly under cold running water to remove excess salt and sugar. Optionally wipe or pat the flesh with 50 ml vodka or aquavit to sanitize and add subtle flavor, then rinse again with cold water. Pat dry with paper towels. Place on a rack in the refrigerator uncovered for 2–4 hours to form a tacky pellicle (important for smoking).
Smoke & Flavor
- 6
Prepare smoker
Preheat a smoker or grill set up for cold-to-warm smoking. For a Balik-style delicate finish aim for a cold smoke around 20–30°C (68–86°F). If using a small charcoal or pellet smoker, set to the lowest temperature and create smoke with soaked applewood or alder chips. If you must hot-smoke, keep temperature below 60°C (140°F) to preserve silky texture. Soak the wood chips 30 minutes beforehand if using a hot smoker to lengthen smoldering time.
- 7
Oil and optional glaze
Lightly brush the flesh with 1 tablespoon olive oil. If you want a touch of sweetness, sprinkle 1 tablespoon brown sugar evenly over the flesh and press gently—this will caramelize slightly in the smoke and enhance color.
- 8
Smoke the salmon
Place the salmon in the smoker skin-side down. Cold-smoke for 2–6 hours depending on intensity desired: 2 hours for a subtle smoke, up to 6 hours for richer smoke flavor. For warm smoking keep internal fish temperature below 60°C (140°F). Check every hour to ensure steady smoke and stable low temperature.
- 9
Rest after smoke
Remove salmon from smoker and let rest at room temperature for 15–30 minutes. Transfer to refrigerator for at least 2 hours to firm up and allow flavors to meld. For best slicing, refrigerate 4–12 hours before serving.
Finish & Garnish
- 10
Slice Balik-style
To serve Tsar Nikolai / Balik-style, place the chilled salmon skin-side down on a cutting board. Using a very sharp long slicing knife, slice thin, even pieces at a slight angle across the grain. Aim for translucent, silky slices about 1–2 mm thick.
- 11
Plate and garnish
Arrange slices on a chilled plate. Drizzle lightly with olive oil if desired, scatter chopped fresh dill and capers over the top, and finish with freshly cracked black pepper and lemon wedges on the side. Serve chilled with rye bread or blinis and crème fraîche if desired.
