Smoked fish

Method

Scale, clean and gut the fish, leaving heads intact if desired. Prepare a brine by dissolving salt and sugar in water with crushed peppercorns, bay leaves and juniper berries, then soak the fish for 8-12 hours in the refrigerator. Remove fish and pat dry thoroughly with clean cloths, then hang on racks to develop a pellicle (tacky surface) for 2-3 hours at room temperature. Soak the wood chips in water for 30 minutes, then place them in your smoker and heat to 50-60°C. Smoke the fish for 3-4 hours until golden and the flesh flakes easily when tested. Cool completely before serving whole or filleted.