Ingredients

• 4 walleye fillets
• 1 For the Herb Brine
• 1 L water
• 80 ml salt
• 60 ml brown sugar
• 2 fresh dill sprigs
• 2 thyme sprigs
• 1 lemon zest
• 1 tbsp peppercorns
• 1 maple wood chips

Instructions

1. 1

   Infuse the herbs in the lukewarm brine, then let it cool.

2. 2

   Brine the fillets for 3-5 hours (walleye is more delicate).

3. 3

   Rinse, pat dry, and air dry for 2 hours.

4. 4

   Smoke at 200°F (95°C) for 1-1.5 hours.

5. 5

   Smoked walleye is delicate; do not over-smoke to preserve its subtle flavor.