Appetizer: Canada – Manitoba – Manitoba Smoked Goldeye

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 whole goldeye, filleted, skin-on, approx. 2 lb (900 g) total fillets
- 1/2 cup (120 ml) kosher salt
- 1/4 cup (50 g) brown sugar
- 4 cups (960 ml) cold water
- 1 cup (240 ml) ice cubes (to chill brine)
- 1 tbsp (15 ml) whole black peppercorns
- 3 bay leaves
- 6 sprigs fresh dill
- 2 cups (480 ml) hardwood smoking chips (alder or willow preferred)
- 1/2 cup (120 ml) crème fraîche or sour cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole grain mustard
- 1 tbsp (15 ml) chopped fresh dill
- 1 tsp (5 ml) lemon zest
- 1 small shallot, finely minced
- 1/2 cup (120 ml) thinly sliced red onion
- 3 tbsp (45 ml) white vinegar
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) kosher salt (for pickling)
- 2 tbsp (30 ml) capers, drained
- Freshly ground black pepper
- 12–16 small rye crisps or 6 pieces bannock, toasted (for serving)
- Lemon wedges (for serving)
- Chopped fresh parsley or additional dill (for garnish)

Instructions

Short Description:
Thinly sliced hot-smoked goldeye served as a shareable starter with mustard‑dill crème, crisp rye or bannock, quick pickled red onion, capers, and lemon. The fish is brined then smoked over local hardwood for a pronounced prairie-smoke flavor.

Regional Notes:
This Manitoba version emphasizes goldeye (a freshwater species native to local lakes) smoked over local woods such as alder or willow, producing a wetter, richly smoky, slightly oily fillet typical of Prairie smokehouses. Unlike generic smoked fish preparations, it uses a short wet brine and hot smoking to preserve the delicate goldeye texture and regional flavor.

1. Prepare the brine: in a nonreactive bowl, dissolve 1/2 cup (120 ml) kosher salt and 1/4 cup (50 g) brown sugar in 4 cups (960 ml) cold water. Add peppercorns and bay leaves. Stir and chill with 1 cup (240 ml) ice until brine is cold.
2. Brine the fillets: place the goldeye fillets skin-side down in a shallow container. Pour the chilled brine over the fillets so they are fully submerged. Tuck dill sprigs around the fish. Cover and refrigerate 45–60 minutes (do not over-brine; goldeye is oily and prone to becoming too salty).
3. Rinse and dry: remove fillets from brine, rinse briefly under cold water, and pat very dry with paper towels. Place on a rack and air-dry in the refrigerator 45–60 minutes to form a tacky pellicle (this helps smoke adhere).
4. Preheat smoker: prepare a smoker for hot smoking and stabilize at 180–200°F (82–93°C). Soak hardwood chips if your smoker requires it; use alder or willow chips for an authentic Manitoba flavor. If using a grill, set up for indirect heat and place chips in a smoker box or foil pouch with holes.
5. Smoke the fillets: place fillets skin-side down on the smoker grate. Smoke until the fish reaches an internal temperature of 145°F (63°C) and flakes easily, about 45–75 minutes depending on thickness. During smoking monitor wood smoke and refill chips as needed to maintain steady, light smoke.
6. Cool and chill: remove smoked fillets and let cool to room temperature on a rack, then refrigerate at least 1 hour to firm up for easier slicing.
7. Make mustard‑dill crème: in a small bowl combine 1/2 cup (120 ml) crème fraîche, 2 tbsp (30 ml) Dijon mustard, 1 tbsp (15 ml) whole grain mustard, 1 tbsp (15 ml) chopped fresh dill, 1 tsp (5 ml) lemon zest, and the minced shallot. Season with pepper to taste. Chill until ready to serve.
8. Quick-pickle the onions: combine 1/2 cup (120 ml) thinly sliced red onion, 3 tbsp (45 ml) white vinegar, 1 tbsp (15 ml) water, 1 tsp (5 ml) sugar, and 1 tsp (5 ml) kosher salt in a small bowl. Let sit at least 20 minutes (or refrigerate up to 4 hours).
9. Flake and slice: using a sharp knife, remove skin from smoked fillets if desired. Slice or flake into thin strips suitable for bite-sized pieces. Reserve a few larger pieces for display.
10. Assemble the appetizer: on a platter or individual small plates, spread a thin layer of mustard‑dill crème on rye crisps or pieces of toasted bannock. Top each with a slice or flake of smoked goldeye, a few quick-pickled onions, a couple of capers, and a small sprig of dill or parsley. Add a lemon wedge to each plate and finish with a crack of black pepper.
11. Serve: serve chilled or at cool room temperature as a starter. Leftover smoked goldeye keeps tightly wrapped in the refrigerator 2–3 days.