1 cup fiddleheads , rinsed well 1/2 tsp smoked salt Instructions Position rack in centre of oven and preheat to 350F. Glaze: Combine tea and maple syrup in a medium saucepan set over medium-high. Boil until reduced by half, about 10 min. Add strawberries. Simmer until berries can be easily mashed, about 5 min more. Stir in vinegar. Set aside. Pickerel: Combine seeds and hemp hearts in a mortar and pestle or blender. Crush, or blend, until very fine. Spread over a plate. Pat fish dry with paper towels. Coat each fillet with seed mixture. Transfer to a baking sheet. Sprinkle tops of fish with ramp powder and ¼ tsp smoked salt.