Wednesday, July 14, 2010

Midsommar food, round two: Smoked whitefish

The next big thing was smoked fish.

Here is the fire going in the bottom of the fish tower to get it extremely hot.

The salt-cured whitefish on the rack, ready to go!

Said fish being lowered into the "oven" with smoking, fresh juniper branches and alder wood chips.

Now, we wait...

20 minutes later, you get this! Yum!

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