Recipes by Borniak

Recipes by Borniak

Smoked Vendace

Smoked whitefish is a traditional delicacy of Eastern European cuisine, prized for its rich, smoky aroma and delicate, moist texture. It pairs perfectly with fresh bread and cold beer, making it an excellent snack for various social gatherings.

INGREDIENTS

    • 1 kg of whitefish
    • 1 liter of water
    • 90 g of salt

RECIPE

Fish Preparation:

  1. Gut the whitefish and remove the scales.
  2. Thoroughly wash the fish under running water.
  3. In a container*, prepare a brine in the ratio of 1 liter of water and 9 dag of salt per 1 kg of fish. Stir the water and salt to dissolve all the salt.
  4. Place the fish in the brine and set aside in a cool place for 3 hours**.
  5. Rinse the fish in clean water.
  6. Dry with a paper towel, then hang on hooks or lay on shelves with the cut facing down.
  7. Set aside in a ventilated, shaded place to dry*** for 4 hours, or place in a smoker with a dehydrator for 2 hours.****

* container – if you do not have a suitable container, you can use a zip-lock bag.
** if you do not have a suitable place, you can put it in the refrigerator.
*** before turning on the smoke, make sure the meat is properly dried, it should be dry to the touch.
**** when drying, set the temperature in the smoker to 30 degrees.

Proper Smoking:

  1. Place the fish in the smoker.
  2. Turn on the smoke generator and set the temperature to 60°C.
  3. Leave the fish for about 2 hours.
  4. Raise the temperature to 90°C, and leave for one hour or until the temperature inside the fish reaches 68-70°C.
  5. Once the desired internal temperature of the fish is reached, turn off the smoker.
  6. Leave the fish in the cabinet until completely cooled.

Enjoy!

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Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!