CURED ARCTIC CHAR

Cured Arctic Char image

Provided by Anders Braathen

Yield 8 Servings

Number Of Ingredients 15

1 whole large skin-on arctic char, (1-1 1/2 pound), bones removed
1/3 cup kosher salt
1/3 cup sugar
2 teaspoons mustard seeds
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
2/3 cup finely chopped fresh dill
2 tablespoons aquavit
1/4 small red onion, chopped
1/4 cup apple cider vinegar
2 teaspoons sugar
1/2 teaspoons kosher salt
Lefse
Creme fraiche and dill sprigs (for serving)
Flaky sea salt (such as Maldon)

Steps:

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.
DO AHEAD: Char can be cured (and rinsed) 1 week ahead. Cover and chill.
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.
Thinly slice char and serve on lefse topped with crème fraîche, dill, pickled onion, and sea salt.