Try our homemade smoked trout yourself at home!
Ingredients for the brine:
– Water with a salt content of 10-15 dag / litre
– Various herbs
– Bay leaves
– Juniper berries
– Young onion
– gut the trout
– put it in the brine for about 15 hours
– drain it well so that there is not much moisture left on the fish
– put it in the smoker
– smoke it for 30-40 minutes at 30-40°
– best enjoyed with horseradish and toast
We wish you a good success!