Maple Cured and Smoked Nova Scotia Arctic Charr with Blueberry Salsa

Ingredients:

2 three to four pound fish cleaned and filleted, pin bones removed, remove and reserve skin
1 lemon
1 cup of Acadian maple syrup
Finishing salt to taste
Wood chips and smoker

Method:
Portion each side of fish into two, leaving you with eight even portions. Place fish presentation side down in a shallow pan, cover with maple syrup. Cure fish in the maple syrup in refrigerator for 12 to 18 hours. Remove Charr from syrup and place on a cooling rack for 15 minutes to drain excess syrup off the fish. Place fish in pre heated hot smoker for 3 minutes. The fish should not be over powered with smoke flavor, just enough to taste. Squeeze fresh lemon juice on the fish before baking. This will help cut threw the maples sweetness and add a bit off freshness to the fish. On a nonstick baking sheet, place fish presentation side up, in pre heated 350 oven for 8 minutes. Remove fish from oven and place on individual plates and garnish with the Nova Scotian Blueberry salsa, season with finishing salt and place the crisp Charr crackling on top.