Cured Arctic Char
A Nordic-inspired cured arctic char dish featuring a delicate balance of citrus, dill, and aquavit. The fish is cured with a salt-sugar mixture and served with pickled red onions, crème fraîche, and lefse for an elegant Scandinavian presentation.
Ingredients
- •1 whole whole large skin-on arctic char, (1-1 1/2 pound), bones removed
- •⅓ cup kosher salt
- •⅓ cup sugar
- •2 teaspoons mustard seeds
- •2 teaspoons finely grated orange zest
- •1 teaspoon finely grated lemon zest
- •⅔ cup finely chopped fresh dill
- •2 tablespoons aquavit
- •¼ small small red onion, chopped
- •¼ cup apple cider vinegar
- •2 teaspoons sugar
- •½ teaspoons kosher salt
- •6 pieces Lefse
- •1 cup Creme fraiche and dill sprigs (for serving)
- •2 teaspoons Flaky sea salt (such as Maldon)
Cooking Instructions
- 1.
Rinse char under cold running water; pat dry with paper towels. Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into char. Place skin side down in a baking dish; top with dill and drizzle with aquavit. Cover tightly with plastic wrap, pressing directly onto fish. Chill, turning 2-3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2-4 days (it will get saltier and firmer the longer it sits). Thoroughly rinse char and pat dry with paper towels.
5760 min
- 2.
DO AHEAD: Char can be cured (and rinsed) 1 week ahead. Cover and chill.
10080 min
- 3.
Place onion in a small heatproof jar. Bring vinegar, sugar, kosher salt, and 2 tablespoons water to a simmer in a small saucepan, stirring to dissolve. Pour over onion. Cover and chill until onion is bright pink, at least 8 hours and up to 2 days.
480 min
- 4.
Thinly slice char and serve on lefse topped with crème fraîche, dill, pickled onion, and sea salt.
15 min
