Smoked Vendace (Savumuikku)
Nutrition
per serving (150 g)
🔥 240kcal
🥩 30Protein
🥑 14Fat
🍞 0Carbs
Fiber: 0 g Sugar: 0 g Saturated fat: 3 g Salt: 1 g
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🛒 Ingredients
- Fresh Vendace (Muikku) 150 g · 240 kcal
👨🍳 Instructions
- Rinse the fresh vendace gently under cold running water; do not scale or gut the fish as they are traditionally smoked whole.
- Liberally salt the fish on the outside and inside (through the gills) and let them rest for about 15-30 minutes to absorb the salt.
- Prepare your hot smoker, heating it to a temperature suitable for hot smoking (typically around 80-100°C or 175-210°F), using alder or birch wood chips for authentic Finnish flavor.
- Place the salted vendace on the smoker rack, ensuring there is space between each fish for even smoking, and close the smoker lid.
- Hot-smoke the vendace for approximately 20-40 minutes, or until the fish are golden brown, cooked through, and easily flake with a fork.
- Serve the Savumuikku immediately, warm and fresh from the smoker, often simply with rye bread or new potatoes and a sprinkle of fresh dill.
