Christmas smoked fish: menu plan for the holidays
You plan a Christmas smoked fish menu backwards: the raw ham for the New Year's Eve platter starts in October, the cold-smoked salmon needs an Advent weekend, and trout and Stremellachs come fresh from the smoker on 22–24 December. As for quantities, 80–100 g per guest applies for the starter and 150–200 g for the main course. If you stick to this schedule, you will serve a complete smoked platter from your own production over the holidays – and outshine any delicatessen counter.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH · All prices: as of July 2026
Reading tip: The centrepiece of the menu is created in the smoked salmon weekend project – you will find the exact schedule for Advent there.
The holiday countdown
| Time | Project | For |
|---|---|---|
| October | Curing & maturing raw ham | New Year's Eve/snack platter |
| November | Smoking cheese & salt/nuts | Accompaniments & gifts (post-maturing!) |
| 1st–2nd Advent | Cold smoking salmon, vacuum sealing | Christmas Eve starter |
| 22–23 Dec. | Hot smoking Stremellachs & trout | Main course & platter |
| 24–26 Dec. | Serving, refreshing lukewarm | The holidays |
The menu: three courses from your own smoke
Starter: cold-smoked salmon on blinis or black bread – with crème fraîche, dill and lemon; 80–100 g per person. The salmon from the Advent weekend has matured perfectly by Christmas Eve.
Main course: Stremellachs or whole trout, lukewarm – 150–200 g fillet portion or one trout per guest, served with potato salad or roasted vegetables. Hot-smoked items are smoked on the 22nd/23rd, stored in a cool place and refreshed in the oven for 15 minutes at 60–70 °C before serving – they will then taste as if fresh from the smoke.
Platter for Boxing Day: raw ham from October, smoked cheese, smoked nuts, leftover salmon – the classic snack platter that puts itself together if you have stuck to the countdown.
The quantity question answered: Home-smoked fish will be eaten without a crumb left – plan generously. For eight guests, this means: a whole side of cold-smoked salmon (starter), one side as Stremellachs or eight trout (main course). An F2 smoker manages the trout in one go; if you regularly smoke for large groups, you will find the right smoker size in the capacity guide.
Gift idea from the smokehouse: smoked salt in a jar, smoked cheese in wax paper, a pair of Landjäger sausages – and for the smoker themselves, the smoke generator is right at the top of the wish list.
Frequently asked questions about holiday smoking
Can I smoke everything in one day?
Hot-smoked items yes – cold-smoked items no: salmon and ham need their weeks. That is why the countdown is half the battle; 23 December belongs solely to the trout and Stremellachs.
How do I keep the fish fresh until the celebration?
Store hot-smoked items in a cool place at 0–4 °C and serve within 2–3 days; cold-smoked salmon vacuum-sealed at 0–2 °C. All timeframes can be found in the shelf life table.
What if snow and frost hit the smoking day?
No problem – quite the opposite: cold days are ideal smoking days, especially with a double-walled smoker. The article Smoking in winter explains why.
Reading tip: If you are smoking for the holidays for the first time, start with the 7-step introduction and practise in November with a round of trout.
This year: home-smoked
Smokers, cold smoke technology and RÄUCHERGOLD® for the holiday menu – delivered in time by Beelonia GmbH. From Beelen since 1880.
Sources and technical basis: Time and process data from the linked Beelonia recipes (ham maturing 4–8 weeks, cold smoke weekend, Stremellachs 85 °C/90 min); shelf life guidelines from the shelf life dossier; quantity recommendations from catering practice (80–100 g starter, 150–200 g main course). Prices: beelonia-shop.de, as of July 2026.
