Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S11 E03 Land of Fish and Apples > Smoked fjord trout with soured milk (filbunke)
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  • Smoked fjord trout with soured milk (filbunke)
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    By Tina Nordström

    Smoked fjord trout with soured milk (filbunke)

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    Main course

    Serves 4

    PREPARATION:

    • 1

      Rub the trout fillet lightly with salt and pepper. Sprinkle the alder wood chips on the bottom of the smoker. Light the burner and put the grid in place. Place the fish in the smoker with the skin side down and put the lid on. Smoke the fish for about 8-10 minutes. Remove the smoker from the heat. Leave the fish to cold smoke for another 10 minutes.

    • 2

      While waiting for the fish to be done, cook the potatoes until soft in seawater with dill seeds, lots of dill stalks and salt. Drain the water when the potatoes are done.

    • 3

      Serve the smoked trout with freshly boiled dill potatoes, a side of soured milk and nice, crisp bread with butter and cheese.

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  • Main course

    Serves 4

    PREPARATION:

    • 1

      Rub the trout fillet lightly with salt and pepper. Sprinkle the alder wood chips on the bottom of the smoker. Light the burner and put the grid in place. Place the fish in the smoker with the skin side down and put the lid on. Smoke the fish for about 8-10 minutes. Remove the smoker from the heat. Leave the fish to cold smoke for another 10 minutes.

    • 2

      While waiting for the fish to be done, cook the potatoes until soft in seawater with dill seeds, lots of dill stalks and salt. Drain the water when the potatoes are done.

    • 3

      Serve the smoked trout with freshly boiled dill potatoes, a side of soured milk and nice, crisp bread with butter and cheese.

    Print Friendly
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