Sami-style Smoked Fish with Bacon

Ingredients

In the original Croatian dish "Riba sa slaninom," the fish is typically grilled or pan-fried, while in this Sami adaptation, the fish is smoked to enhance its flavor. Additionally, the Sami cuisine incorporates ingredients and flavors specific to the Arctic region, such as locally sourced fish and traditional smoking techniques. We alse have the original recipe for Riba sa slaninom, so you can check it out.

• 4 fillets of Arctic char or salmon (about 6 oz/170g each) 4 fillets of Arctic char or salmon (about 6 oz/170g each)
• 8 slices of bacon 8 slices of bacon
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon sea salt 1 teaspoon sea salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the smoker to 225°F (107°C).
2. 2.
   Rinse the fish fillets under cold water and pat them dry with a paper towel.
3. 3.
   In a small bowl, mix together the maple syrup, black pepper, dried dill, and sea salt.
4. 4.
   Brush the maple syrup mixture onto both sides of each fish fillet.
5. 5.
   Wrap each fillet with 2 slices of bacon, securing the ends with toothpicks.
6. 6.
   Place the bacon-wrapped fish fillets on the smoker rack and close the lid.
7. 7.
   Smoke the fish for approximately 1 hour, or until the internal temperature reaches 145°F (63°C).
8. 8.
   Remove the fish from the smoker and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Arctic char or salmon — Make sure to choose fresh fillets with firm flesh for the best results.
• Bacon — Opt for thick-cut bacon to ensure it wraps around the fish securely without falling apart.

Tips & Tricks

• If you don't have a smoker, you can achieve a similar smoky flavor by using a stovetop smoker or adding a few drops of liquid smoke to the maple syrup mixture.
• For an extra burst of flavor, sprinkle some freshly squeezed lemon juice over the fish before serving.
• If you prefer a crispier bacon, you can broil the fish for a couple of minutes after smoking.

Serving advice

Serve the smoked fish with bacon hot off the smoker for the best taste and texture. Accompany it with a side of roasted vegetables or a fresh salad to complete the meal.

Presentation advice

Arrange the smoked fish fillets on a platter, garnished with sprigs of fresh dill or parsley. The contrasting colors of the fish and bacon will make for an appealing presentation.