Slow-smoked in a kalwood smoker!
Chef Alius Skinulis
This is a recipe developed and perfected by the team. We tried smoking prepared carp in various types of smokers. Through experimentation, we agreed on the birth of a dish with a unique flavor.
Ingredients
For 1 carp, about 1.5–2 kg:
- 1 carp (~1.5–2 kg);
- 5–30 g salt;
- black peppercorns;
- 2 tbsp spice mix: smoked paprika, dried carrots, dried dill, dried parsley, dried bell pepper, 4 garlic cloves, alder wood for smoking.
Preparation
Clean the carp, rinse, and pat thoroughly dry.
Rub the fish all over with salt and black pepper. Evenly sprinkle with the spice mix of smoked paprika, dried carrots, dill, parsley, and bell pepper. Rub in the minced garlic.
Let the prepared carp rest for 30–40 minutes so the spices can penetrate.
Before placing in the smoker, lightly pat the fish surface dry with a paper towel.
Smoking in the KALWOOD smoker
We smoke in stages, gradually increasing the temperature.
Stage I – drying
60°C | about 30 min.
The carp is first dried without heavy smoke. The surface should become dry and ready for smoking.
Stage II – alder smoke
85°C | about 30 min.
We raise the temperature to about 85°C and introduce gentle alder smoke. At this stage, the carp begins to take on the characteristic smoked fish aroma and a beautiful golden color.
Stage III – final smoking
100°C | up to 1 hour.
We raise the temperature to about 100°C and continue smoking until the carp is fully cooked but remains juicy.
This gives us hot-smoked carp – tender and juicy inside, with a pronounced spice and alder smoke aroma.
Serving
Let the smoked carp rest for a few minutes.
Serve warm, with fresh cucumber and greens. A simple, refreshing garnish doesn't overpower the main dish – the carp and alder smoke flavor.
Preparation – about 30–40 min.
Smoking – about 1.5–2 hours
Total cooking time – about 2–2.5 hours
