Guldborgsund Smoked Cod with Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh cod fillets smoked over birch wood, served with a bright dill crème fraîche sauce that echoes the coastal breezes of the strait. This Vietnamese recipe, ready in about 50 minutes, pairs cod fillets, birch wood chips, crème fraîche for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Danish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 120°C (250°F) and soak birch wood chips in water for 30 minutes. Pat cod fillets dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place cod on smoker rack over wood chips, smoke for 25 minutes until edges are firm and opaque.
  3. Step 3: While smoking, finely chop 2 tbsp dill, then mix with crème fraîche, lemon zest, and 1 tbsp lemon juice until smooth.
  4. Step 4: Transfer smoked cod to plates, drizzle with dill sauce, and garnish with remaining 1 tbsp dill.

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