Entree: Latvia – Kūpināta zivis (Hot-smoked Baltic-style fish fillets brined with dill and bay for a smoky main course)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 45 min

Total 1 hr 45 min

Ingredients

- 4 salmon or trout fillets, skin-on, approx. 6 oz (170 g) each
- 4 cups (950 ml) water
- 1/4 cup (60 g) coarse kosher salt
- 2 tbsp (25 g) brown sugar
- 4 bay leaves
- 1 tbsp (8 g) black peppercorns, crushed lightly
- 1 tsp (1 g) crushed juniper berries (optional)
- 4 sprigs fresh dill
- 2 garlic cloves, smashed
- 1 cup (240 ml) cold water for rinsing the brine
- 1 cup (approx. 100 g) wood chips (alder, apple, or beech), soaked 30 minutes then drained
- 2 tbsp (30 ml) melted butter for brushing after smoking
- Lemon wedges and extra dill for serving

Instructions

1. Combine 4 cups water, salt, and brown sugar in a saucepan and heat just until salt and sugar dissolve; cool to room temperature. Add bay leaves, peppercorns, juniper (if using), dill sprigs, and smashed garlic to the cooled brine.
2. Submerge the fillets in the brine in a nonreactive dish or zip-top bag for 30–45 minutes in the refrigerator (do not exceed 1 hour for fillets). After brining, rinse fillets under cold running water and pat dry with paper towels; let air-dry on a rack 20–30 minutes to form a light pellicle.
3. Prepare smoker or a covered grill for indirect medium heat (225–250°F / 107–121°C). If using a grill, create a foil packet with the soaked wood chips and place over direct heat to generate smoke.
4. Place fillets skin-side down on the smoker grate. Smoke for 30–45 minutes until internal temperature reaches 140–145°F (60–63°C) and the flesh flakes easily; time varies by thickness.
5. Remove fillets and brush lightly with melted butter. Let rest 5 minutes, then serve warm with boiled potatoes, lemon wedges, and fresh dill.