You either need a compact smoker or a smoking barrel, as well as beech flour and possibly finely chopped beech wood, e.g. firewood chopped into small pieces.
So that the fish later taste as you would expect from smoked fish, they must first be pickled, the most reliable is the use of 3% brine for at least 8 hours (if you have to go quickly, you can use more salt, but you risk over-salting of the fish if you wait too long). First, the mustard seeds, juniper berries and bay leaves are briefly boiled in 200 ml of water and the salt is dissolved in the still hot brew. This brew is then filled in a suitably large vessel (bucket, roaster, etc.) with cold water to 2 liters and the gutted, washed fresh fish are placed in it. It is most practical to leave the fish in the refrigerator or cellar overnight.
About half an hour before smoking, the fish are removed and placed on a grate to drain or, alternatively, wiped dry with a cloth.
The actual smoking:
In the compact smoker:
Here 2 tablespoons of beech flour are sprinkled on the bottom of the oven and the trout on the grids above. The stove is closed, the supplied alcohol burner is filled and lit. When the full burners are empty, the fish is ready, which takes about 30 minutes.
In the smoking barrel:
Here a fire is first made in the combustion chamber with 1 kg of beech wood and the fish cooked for 20-30 minutes on full flame with the lid open (they are done when the belly flaps spread apart). Then the lid is put on and 8 tablespoon beech flour is sprinkled on the embers. The fish stay in the smoke for 30-60 minutes, depending on the desired taste. If the embers are very weak, it may be necessary to rekindle the fire with the lid open and to repeat the smoke generation.
The smoked fish are particularly tasty when warm, but they can be kept in the refrigerator for at least 3 days.
A freshly baked bread with butter rounds off the taste experience.
Ingredients
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