Smoked trout

Ingredients for 1 servings:

• 4 trout(s) or char or mackerel, cleaned
• 80 g salt
• 1 pack of spice mix (cucumber spice)
• 1 liter of water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, boil 1 liter of water, the sachet of preserving agent, and the salt to make a broth, which you let simmer for about 15 minutes (this brine is enough for 1,200 g of fish). Then, strain the broth and let it cool. Place the fish in a plastic bag and pour the broth over them. Press out any air and twist the bag open so that all the fish are surrounded by the brine. The fish remain in the cool air for 12-16 hours. Then, rinse them with clean water and hang them on fish smoking hooks to dry. Spread the fish bellies open with a toothpick bent at both ends to allow the smoke to penetrate. Then, smoke them with beech sawdust at 80°C to 90°C for about 20-30 minutes. Then, reduce the smoker to about 30°C and let the fish hang in the smoke for another hour.