Smoking fresh herring

Ingredients for 2 servings:

• 6 m.-large herring(s), green
• 1 handful of salt, coarse
• 10 small pieces of wood (alder and beech)
• some juniper berries

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 15 minutes

Hanging in a smoker or a smoking barrel

Gut and scale green herring, preferably freshly caught, immediately, then rub them inside and out with coarse salt; a brine bath is unnecessary. Then skewer the fish through the eyes or hang them on smoking hooks and let them air dry until the skin shrivels. This takes about 2-4 hours, depending on the outside temperature and humidity. To prevent flies from getting to them, place a sack or perforated plastic bag over them. Light a small fire in the smoke barrel or smoker using pieces of alder and beech wood (small flames only). Hang the fish in the oven and do not allow the temperature to rise above 60°C. For additional flavor, add a few juniper berries to the embers. If the temperature gets too high, cover the embers with wood shavings and reduce the air supply. The smoking time depends on the size of the fish. They’re done when the belly flaps have fully opened, the spine is visible, and the skin has turned golden. They taste best warm from the smoke – enjoy!