Smoked Icelandic Char with Dill Sauce
A delicate smoked fish dish with creamy dill sauce
Experience the fresh taste of Icelandic char paired with a rich dill sauce in this elegant dish.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Smoked Char
For the Dill Sauce
For the Smoking Mixture
For the Garnish
Preparation
Preparing the Char
Rinse and dry fillets
Rinse the char fillets under cold water and pat dry with paper towels.
Season fillets
Brush each fillet with olive oil and season with sea salt and pepper.
Rest before smoking
Let them rest while preparing the smoker.
Making the Dill Sauce
Combine ingredients
In a bowl, combine sour cream, fresh dill, lemon juice, Dijon mustard, salt, and white pepper.
Whisk and chill
Whisk until smooth and refrigerate until serving.
Adjust seasoning
Taste and adjust seasoning if necessary.
Cooking Process
Smoking the Char
Preheat the smoker to 200°F and place the soaked wood chips in the smoker. Smoke the char fillets skin-side down for 45 minutes until opaque and slightly flaky.
Dill Sauce Enhancement
Occasionally stir the refrigerated sauce to allow flavors to meld consistently.
Final Touches
Allow the smoked char to rest for 5 minutes before serving for optimum flavor absorption.
Plating & Serving
Smoked Icelandic Char with Dill Sauce
Smoked Icelandic Char with Dill Sauce
Plating & Serving
Place each char fillet on a plate, drizzle with dill sauce, and garnish with lemon wedges and fresh dill sprigs.