Hot Smoked Arctic Char From Nunavut

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 arctic char fillets, about 1 lb/500 g each
• 1 teaspoon salt (2 ml)
• 1/2 teaspoon pepper (1 ml)
• 1 lemon, thinly sliced
• 12 lemon wedges

Recipe

• 1 directions for in house:.
• 2 sprinkle top of char with salt and pepper; cover with lemon slices. place, skin side down, on wire rack of smoker.
• 3 place 2 tbsp (25 ml) maple wood shavings in small pile in centre of smoker base. place foil-covered drip tray on top of wood chips inside smoker base. place wire rack with fish on top of drip tray. place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (make-ahead: cover and refrigerate for up to 2 days.) serve with lemon wedges.
• 4 variation:.
• 5 barbecued hot smoked arctic char: soak 7 cups (1.75 l) maple wood chips in water for 30 minutes; drain and place 4 cups ( 1 l) in foil pan. set remaining chips aside. remove 1 grill rack; place foil pan with wood chips on coals. place foil drip pan on opposite side. heat all burners of barbecue on high heat until chips smoke vigorously, about 20 minutes.
• 6 turn off burner under drip pan. reduce heat of remaining burner to medium-low. place fish on greased grill over unlit burner. close lid, leaving fork stuck between lid and grate to help keep heat constant at 225°f (107°c). smoke until char is moist and not completely dried out, about 2 hours, adding remaining wood chips as necessary.