Finnish Smoked Whitefish Fillets with Horseradish Cream

Introduction

Experience the rich, smoky flavors of Finnish cuisine with this Smoked Whitefish Fillets recipe. Grilled over a wood fire on the Arteflame grill, these delicate whitefish fillets develop a perfectly crisp exterior while staying moist and tender inside. The fresh horseradish cream adds a bold, tangy contrast, making this dish a true delight. The unique searing capabilities of the Arteflame grill ensure an even cook with no burning, simply locking in all the juices and flavors. Get ready to impress your family and friends with this flavorful, perfectly cooked dish!

Ingredients

• 4 whitefish fillets
• 2 tbsp butter
• Salt and black pepper to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup sour cream
• 2 tbsp freshly grated horseradish
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp honey
• Firewood for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the fire to build for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Prepare the whitefish fillets

1. Pat the whitefish fillets dry with a paper towel.
2. Season with salt, black pepper, smoked paprika, and garlic powder.
3. Melt the butter on the cooktop to prevent sticking.

Step 3: Sear the fillets

1. Place the fillets on the hotter part of the flat cooktop, skin-side down.
2. Let them sear for 2-3 minutes to develop a firm crust.
3. Flip them carefully and cook for another 2 minutes.

Step 4: Smoke and finish cooking

1. Move the fillets to a slightly cooler zone to allow them to cook through gently.
2. Let them cook for another 5-7 minutes or until internal temperature reaches 130°F.
3. Remove them from the grill when they are about 15°F below the target temperature as they will continue cooking.

Step 5: Make the horseradish cream

1. In a bowl, mix sour cream, grated horseradish, lemon juice, honey, and chopped dill.
2. Stir well and adjust seasoning if necessary.

Step 6: Serve

1. Plate the smoked whitefish fillets.
2. Drizzle or serve alongside the fresh horseradish cream.
3. Garnish with extra dill and lemon wedges.

Tips

• Use real firewood for an authentic smoky taste.
• Don’t overcook the fish; it should remain tender and flaky.
• Let the fillets rest for a couple of minutes before serving.
• Pair with grilled vegetables or fresh rye bread.
• Adjust seasoning based on personal preferences.

Variations

1. Herb Butter Whitefish: Replace smoked paprika with fresh thyme, parsley, and chives for a more herbaceous flavor.
2. Spicy Whitefish: Add a pinch of cayenne pepper and a dash of chili flakes for extra heat.
3. Nordic Mustard Whitefish: Use a mixture of Dijon mustard and honey instead of horseradish cream for a traditional Nordic twist.
4. Citrus Infused Whitefish: Add fresh orange zest and lime juice to the seasoning mix for a citrusy burst.
5. Maple Glazed Whitefish: Brush on a light layer of maple syrup in the last few minutes of grilling for a touch of sweetness.

Conclusion

This Finnish Smoked Whitefish Fillets recipe is an absolute treat, especially when prepared on the Arteflame grill. The combination of smoky, buttery fillets with the zing of horseradish cream makes this a must-try dish. Perfect for gatherings or a cozy meal, it brings out the best in fire-grilled seafood.

Best Pairings

• Grilled Asparagus or Zucchini
• Warm Finnish Rye Bread
• Light Citrus Salad
• Chilled Sauvignon Blanc or Dry Riesling
• Finnish Dill Potatoes