Lemon pepper smoked salmon or sea trout with mashed potatoes

Shopping List for 4 adults

A salmon or sea trout approx. 3 kg fish fillets
8 baking potatoes for mashed potatoes
1 dl whipping cream for mashed potatoes
100 g butter for mashed potatoes
tsp. salt for mashed potatoes
tsp. white pepper for mashed potatoes

Brine 10 % eller 7,7 Baume
2 liters of water, 200 g of salt and 1 tsp. sugar
1 tablespoon lemon pepper to the fish
Can be made in the following ways: salt, brown and yellow Mustard,
onion, pepper, paprika and lemon oil

Hint: Serve a good acidic salad to the dish

The first picture shows half of a salmon side. Other picture
shows half trout of 1.5 kg made in almost the same way.
Both dishes were enough for two people for a good dinner.
I am an angler in Scandinavia
Lemon pepper smoked salmon or sea trout with mashed potatoes
Lemon pepper smoked salmon or sea trout with mashed potatoes

Procedure without liability: For this dinner you can use salmon, sea trout or rainbow trout. The fish must be fresh caught and have a good size preferably between 2 kg and 3 kg. Smaller fish are a little dry in taste. Cut the fish through from head to tail, so backbones can be taken away. Put the two pieces of fish in a dish and pour cold 10% brine over. Put in the fridge for two hours. The temperature must not exceed 5 C.

After two hours take the fish out and rinse under cold water. Boned and trimmed the fish fillets so there is not any kind of bones in it. Rinse fillets under cold water again and put on kitchen towel with skin side down and pressed dry on meat side. Sprinkle the mixture of lemon and pepper over fillets. The mixture, which I used, purchased ready-mixed in a supermarket to DKK 20.00 per bag, and a table spoon with top of both fillets were suitable for my fish of 2.5 kg.

In the two hours the fish are in the refrigerator, you can use to fire up in smoke oven. The temperature should preferably be 70 C when you put fillets on top of the grid in smoke oven. This temperature is kept at approx. 20 minutes with an open damper in the top and open valve at bottom. It is to get water vapor out of smoke oven. Then slowly lowered the temperature to 50 C and the fish is smoked finish at this temperature for approx. 2 to 3 hours. Meat temperature in the fish is approx. 40 C. My little rainbow trout of 1.5 kg was "cold" smoked for 9 hours at 30 C on a cold winter day. The fish is seen in picture No. 2.

Mashed potatoes: Peel potatoes and cut them into cubes. Pour them into a pot with a little water, so they barely covered by water. When water boils calculated 20 minutes to the water poured from the potatoes. Mash potatoes with a "Mash Iron". Pour whipping cream and butter on the potatoes and stir in the pot. Season with salt and white pepper. Cool slightly and the mashed potatoes come in a "dough syringe".

Serving: A fillet placed on a plate and delicious mashed potatoes sprayed around the fish from a "dough syringe". Four small daub of butter placed on the mashed potatoes and the plate is put into a 180 C hot oven for 10 to 12 minutes. Garlic flute goes well with the dish.

Garnish: When the dish is finished and before it put on the table, decorates with a little green season.

Drink: A cold glass of dry French white wine well suited to the dish. But do you prefer beer, try a cold top-fermented and unpasteurized beer.

Hint: A "dough syringe" or a "dough spray" can be made of parchment paper. So there is no dish washing afterwards.

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