I'm thinking about making a pasta dish with Arctic char, something along the lines of a fettuccine in a light cream sauce, maybe with a touch of something like taleggio and white wine, maybe with some salmon roe. Arctic char would be either along side, or in a few large chunks served on top/layered in the pasta.
With the Arctic char, I'd like to add a little smoke to it. I have a Smoking Gun that I've used pretty successfully to smoke small pieces of salmon, add smoke to scallops, stuff like that.
Question - should I add smoke to the char before cooking it (likely baking/broiling; would be baked/broiled with a little butter, S&P), or afterwards? I'm leaning towards before (raw), because I don't want it to cool down too much while adding smoke if done after cooking. If I add some smoke to it raw, what's the impact of baking/broiling? Will it hang on to the smoke? Going for a light smoke effect, but want to make sure there's still something there. Probably going to use applewood (or cherry? if anyone cares...)
Thanks in advance!!