Smoked bream steaks

Small breams weighing less than 300 grams can be filleted normally, but larger ones should be filleted through the back without cutting the ribs away from the backbone. Run a knife along the surface of the ribs and cut the rib fillets away from the inside of the fish. Remove the skin. Cut the fillets into narrow strips lengthwise and chop them into cubes. Place the fish meat in a bowl with the other ingredients and grind with a hand blender until smooth.

Dough

400 g bream fillet (1-2 fish) in strips
1 dl breadcrumbs
1 egg
½ dl oil or butter
half an onion, diced
a small piece of chili
salt

Sauce

200 g Bulgarian yogurt (or similar)
Juice of ½ lime
½ lime, grated zest
1 teaspoon salt
fresh coriander, chopped


Cut squares larger than the steak from the parchment paper and press the dough into even steaks on the pieces of paper. Place the steaks with the paper in a smoker or on the grill and smoke for about 20–30 minutes. Serve with mashed potatoes, a tasty salad and a fresh yogurt sauce. With this recipe, you can prepare large quantities of steaks in advance and freeze them for later use.

- The best food fish size is 0.3–2 kg.
- Lives in the sea, lakes and rivers, common in fertile waters.
- Easily fished with a rod. Catches worms, dough and corn kernels.

Use

- Tasty and low-fat.
- No risk of worms. Can be eaten raw!
- For gravy and cold smoke.
- A wonderful fish when smoked whole.
- For soup as a fish ball.
- Suitable for pregnant and lactating women (no dietary restrictions).

An underutilized, delicious, valuable fish

Text and photos: Sakke Yrjölä