Smoked Trout
First, you need a smoking pan to prepare smoked fish. We bought ours in Helsinki in Stockmann's department store, and its name is "Swedish Smoker". But you can buy it in many other places in Scandinavia, even at gas stations. A smoking pan is a rather primitive thing, and you can even built it yourself.
Second, you must have a source of fresh fish. Because we live in a city, we can't catch it ourselves, so we buy fresh trouts at the market or in a shop. Gut the fish and wash it thoroughly. Then it has to be salted. In principle, there are two methods. One is to dissolve 80 g salt per 1000 ml water and lay the fish in the solution overnight. The faster one, which we mostly use, is to rub the fish with salt thoroughly and let it rest for 3 to 4 hours.
Now wash off the salt and layer the fish on the lattice. Spread out a thin layer of wood chips in the smoking pan. For this we use 2 dl wood chips and add 4 pieces of cube sugar and a few juniper berries. Insert the pan with the fish and close the lid. Fill a small bowl with denatured alcohole, place it under the smoking pan and light the alcohole. It should burn for about 20 minutes.
20 minutes later, when the alcohole is burnt away, the fish is ready.
Remove and filet the fish and serve it with the Tunnbröd and beer.