Hot Smoked Arctic Char from Nunavut

Name: Hot Smoked Arctic Char from Nunavut
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by Annacia

"This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire. You can use your barbecue, too; see the variation that follows the directions. This comes from Canadian Living Magazine and I seriously doubt that the lemon is authentic to Arctic cuisine but thats Canadian Living for you, unfortunately they always have to improve and dress up recipes. Prep time does not include cleaning the fish if fresh caught. You will also need: 2 tbsp maple wood shavings for smoking but the Food computer won't accept that."

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Ready In:: 30mins
Ingredients:: 5
Serves:: 12

ingredients

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

directions

DIRECTIONS FOR IN HOUSE:
Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
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.
VARIATION:
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.
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.