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Home : Recipes : Cold-Smoked Arctic Char with Mashed Potatoes

Cold-Smoked Arctic Char with Mashed Potatoes

Curing salmon is a traditional method in Norway. This recipe is a variation using Arctic char instead of salmon, and mashed potatoes instead of mustard sauce. All our recipes are sourced fromgodfisk.no

Photo: Norwegian Seafood Council

  • Preparation Time: 29-10 min
  • Difficulty: Medium

Ingredients

Mashed Potatoes

Method

  • Remove skin and bones from the fillets, rinse them in cold water, and pat dry with paper towels.
  • Mix together salt, sugar, and mustard seeds, then rub the mixture well into the fillets on both sides.
  • Place a few basil leaves at the bottom of a dish and lay one of the fillets on top.
  • Sprinkle with the salt mixture and basil, then layer with another fillet.
  • Sprinkle more basil, cover with plastic wrap, and let the fish cure in the refrigerator for 2 days. Turn it a couple of times during this period.
  • Slice the fish thinly and arrange on a plate.

Mashed Potatoes

  • Peel the potatoes and cut into cubes approximately 2 cm in size.
  • Cook the potato cubes in lightly salted water until tender, then drain and let them steam dry.
  • Melt butter in a saucepan, stir in flour, and sauté for 1-2 minutes.
  • Gradually add milk and cream, stirring until you get a smooth sauce.
  • Season with salt and pepper, then fold in the potato cubes.
  • Serve the cured Arctic char with chopped basil sprinkled over, accompanied by mashed potatoes.

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