- 400 g fresh salmon, whitefish or perch
- 200 ml sour cream
- 200 g cooked cold almond potatoes
- Hard crisp bread
How to do it
For this recipe you need a hot smoker and wood chips for smoking. If you don’t have this you can buy already smoked fish.
Leave the skin on the fish and rub it with salt on all sides. Let the fish cure for 15 minutes in room temperature. Brush off the salt and smoke the fish for 20 minutes in a hot smoker. Let the fish cool down and take off the skin.
Serve the fish on hard crisp bread with slices of cooked cold almond potatoes, sour cream and browned butter and sea buckthorn.
Browned Butter and Sea Buckthorn:
- 100 g butter
- 100 ml sea buckthorn
- 1 red onion finely chopped
- 50 ml chopped chives
Put the butter in a small pot and place it on the stove on medium heat until the butter is golden in colour. Add the sea buckthorn and stir to break them a little. Remove the pot from the heat and add the onions and chives.
This recipe was made as part of the Luleå episode.