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Posted by on 9 Apr 2013 in Bradley Smoker | 0 comments

Smoking Haddock in the Bradley Countertop Smoker

Smoking Haddock in the Bradley Countertop Smoker

Here is the first of our recipes composed with the Bradley Countertop Smoker in mind. It is of course possible to prepare these recipes in the current Bradley Smoker models. First prepare a brine by mixing 150g salt with 600ml hot water until dissolved, leave to cool completely. Immerse 700g thick haddock fillet, skin on, in the cold brine. Leave for 30 minutes then remove, rinse briefly, and pat dry with kitchen paper. Place the haddock fillet on the lowest shelf of the cabinet. Add 5 oak bisquettes to the stack of your countertop smoker. Set the smoke only to on smoke for 1 hour 30 minutes. Remove, allow to cool completely, then cover and refridgerate. *This recipe is suitable for beginners Cullen Skink Ingredients – serves 4 300g Bradley smoked haddock, skin on 1 bay leaf 20g butter 1 onion, peeled and finely chopped 1 large leek, trimmed, halved & thinly sliced 2 medium potatoes, peeled & cut into 1cm dice 350ml whole milk freshly squeezed lemon juice to...

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