Hot Smoking Of Fish

Summary

Ingredients

• 4 trout (s) or other fish (200-300 g / person)
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 tablespoon mustard seeds
• 60 g salt

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Instructions

1. Prepare your smoking equipment: either a compact smoker or a smoking barrel. Gather beech flour and beech wood as fuel.
2. In a pot, combine the mustard seeds, juniper berries, and bay leaves with 200 ml of water and bring to a boil over high heat.
3. Boil for 2 minutes, then remove from heat and stir in 60 g salt until dissolved.
4. Pour the brine into a large vessel (bucket, roaster, or similar) and add cold water until the total volume reaches 2 liters.
5. Gut and wash the 4 trout (or other fish, about 200–300 g per person) and place them in the brine.
6. Refrigerate the fish in the brine for at least 8 hours, or preferably overnight.
7. Remove the fish from the brine and place on a grate to drain for 30 minutes, or wipe dry with a cloth.
8. If using a compact smoker: Sprinkle 2 tablespoons of beech flour on the bottom of the oven, place the trout on the grids above, close the smoker, fill the alcohol burner with fuel and light it, and smoke for approximately 30 minutes until the burner is empty.
9. If using a smoking barrel: Build a fire with 1 kg of beech wood in the combustion chamber and cook the fish for 20–30 minutes on high heat with the lid open until the belly flaps spread apart, then place the lid on, sprinkle 8 tablespoons of beech flour onto the embers, and smoke for 30–60 minutes depending on desired taste (rekindle the fire if needed).
10. Serve the smoked fish warm, or refrigerate for at least 3 days.
11. Pair with freshly baked bread and butter.