Haddock can easily be hot smoked just like salmon, trout, and sturgeon (to name a few of our favourites.) Like its relative the cod, haddock is a fragile fish, especially the larger fillets that have a looser texture. Therefore, we prefer to work with small fillets with the skin on. You can substitute cod, trout, or other white-fish fillets, if you’d like.
Dab the fillets dry with paper towels. Sprinkle them with salt and pepper.
Drop a handful of wood chips, or place a single chunk, directly on top of the hot spot. Place the heat shield, the empty drip pan, and the grid in place.
Smoke the fillets for approximately 25 minutes, or until they reach an internal temperature of 120°F (48ºC).
Serve this smoked haddock fillet with a delicious tarragon cream. Simply stir 1 tablespoon minced fresh tarragon into 7 ounces (200 g) sour cream and then season it with a pinch each of salt and pepper.