Entree: Finland – Karelia – Savumuikku (Smoked vendace, small freshwater fish smoked whole in a traditional Karelian style)

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 20–30 whole vendace, about 1.5–2 lb (700–900 g) total, cleaned and gutted
- 1/4 cup (60 g) coarse sea salt
- 2 tbsp (25 g) granulated sugar
- 8 cups (1.9 L) cold water
- 2 cups (approx. 150 g) alder or other hardwood smoking chips, soaked 30 minutes
- 1 tbsp (15 ml) vegetable oil for rubbing
- 2 tbsp (28 g) unsalted butter, softened, for serving
- 1 lb (450 g) small new potatoes, boiled until tender
- 8 slices rye bread
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh dill
- Freshly ground black pepper to taste

Instructions

1. In a nonreactive bowl, dissolve the salt and sugar in the cold water to make a brine. Submerge the cleaned vendace in the brine and refrigerate for 20–30 minutes to lightly season and firm the flesh. Do not over-brine.
2. Remove fish from the brine, rinse briefly under cold water, and pat dry thoroughly with paper towels. Arrange the fish on a rack and air-dry in the refrigerator uncovered for 45–60 minutes to form a tacky pellicle; this helps smoke adhesion.
3. Prepare a smoker or a covered grill for low, indirect smoking. If using a stovetop smoker or foil-wrapped wood-chip smoke packet on a grill, heat until chips begin producing steady smoke. Aim for a gentle smoking environment rather than intense heat.
4. Lightly brush the vendace with vegetable oil and season with a little black pepper. Place the fish on the smoking rack, skin side down, and smoke with alder or hardwood chips for about 30–60 minutes depending on fish size and smoker temperature, until flesh is opaque and has a mild smoky color and aroma. For a hotter setup, monitor closely and keep internal doneness moist but cooked through.
5. Remove the smoked vendace and let rest a few minutes. Warm the rye bread and boil or reheat the new potatoes.
6. Serve the smoked vendace whole with buttered rye bread, boiled new potatoes, a wedge of lemon, a sprinkle of chopped dill, and extra butter on the side.