Hot Smoked Arctic Char Hot Smoked Arctic Char

Author: Canadian Living

This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire. You can use your barbecue, too; see the variation that follows. Serve with lemon caper mayonnaise by mixing 1/2 cup (125 mL) light mayonnaise, 1 tbsp (15 mL) chopped capers and 1 tsp (5 mL) grated lemon rind.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2004



Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.

Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 230 mg
  • Protein 15 g
  • Calories 122.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g


  • Iron 1.0
  • Calcium 1.0
  • Vitamin C 7.0
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Hot Smoked Arctic Char