Hot Smoked Arctic Char From Nunavut Recipes

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER

Steps:

• Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
• To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
• To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
• To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
• To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA

Steps:

• Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
• Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
• Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
• Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.