Fish Ham Recipe
daily fish cured & smoked, little gem lettuce, blistered jupiter grapes, crème fraîche dressing
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Ingredients
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Fish and Accompaniments
Method
Preparation
- 1
Curing the Fish
In a bowl, mix sea salt, brown sugar, and smoked paprika. Rub this mixture onto the fish fillets evenly and place them in a shallow dish. Cover and refrigerate for 12-24 hours.
- 2
Smoking the Fish
After curing, rinse the fish under cold water to remove excess seasoning. Pat dry with paper towels. Smoke the fish using a stovetop smoker or grill with wood chips at low heat for about 30-40 minutes, or until fully cooked and infused with smoke flavor.
- 3
Preparing the Dressing
In a bowl, whisk together crème fraîche, lemon juice, chopped dill, and season with salt and pepper. Adjust the seasoning to taste.
- 4
Blistering the Grapes
In a skillet over medium-high heat, add the grapes and cook until they blister and soften, about 5-7 minutes. Remove from heat.
- 5
Plating
On a plate, arrange the little gem lettuce leaves, place the smoked fish on top, scatter the blistered grapes around, and drizzle with the crème fraîche dressing.
