Recipes

Ingredients:

• 1 kg frozen mackerel
• Coarse salt
• Water
• Garlic
• Bay leaves
• Four-pepper blend
• Brown sugar
• Pickling spices to taste

Preparation
Clean and gut the mackerel thoroughly, then rinse well.

Prepare the marinade by mixing water, salt, brown sugar, pepper blend, garlic, bay leaves, and your preferred pickling spices.

Pour the marinade over the mackerel until fully submerged and refrigerate for approximately 24 hours.

After marinating, remove the fish, pat dry, and leave it to air-dry briefly before smoking.

For Hot Smoking
Smoke at approximately 80°C (176°F) until the fish develops a golden color and is fully cooked through.

For Cold Smoking
Use a lower temperature and extend the smoking time according to your smoker’s specifications.

Watch the full step-by-step mackerel preparation, marinating, and smoking process in the video below:

Ingredients:

• 4 eggs;
• 500 ml milk;
• 300 g flour;
• 100 g melted butter;
• 3 tablespoons sugar;
• 200 g Norwegian cheese.

Preparation:
Whisk the eggs with the sugar. Pour in the milk and mix well. Stir in the flour a little at a time until the mixture is smooth. Stir in the melted butter. Grate the Norwegian cheese finely and stir it into the dough.

Heat a frying pan for the chirvo pancakes, grease it and fry the pancakes until nicely golden.

Serve with lingonberry jam, honey or any other condiment you like.

Watch the full step-by-step process of making the recipe in the video below.

Marinating:
You will need:

• 1 liter of water;
• 50 g of salt;
• 30 g of sugar;
• 1 pc. bay leaf;
• 1 clove of garlic;
• Pepper.

The chicken needs to be covered, so we make the marinade according to the proportions

1. Boil 1 liter of water, dissolve 50 g of salt and 30 g of sugar.
2. Add 1 bay leaf, pepper, and once the water has cooled, add garlic.
3. Place the chicken in the marinade and refrigerate for 24 hours.
4. Before smoking, dip in boiling water for 3-4 seconds to make the skin smoother.
5. Drain.

Smoking:

1. Smoke at around 80°C until the internal temperature reaches 58°C.
2. Raise the temperature to 110°C and smoke until the internal temperature reaches 72–74°C. About 2 hours.

Preparation:

1. Pour the frozen mackerel with coarse salt so that it is completely covered.
2. Leave to marinate for 24 hours.
3. Clean, rinse and dry.

Hot smoking:

1. Smoke at a temperature of about 80°C.
2. Smoke for about 90 minutes.
3. Check the internal temperature - it should be 54-56°C.

Cold smoking:

1. Smoke for about 12 hours at 25°C.
2. Mackerel will taste best if it sits in the refrigerator for about 24 hours before consumption.

Ingredients:

• 1 kg salmon fillet;
• 50 g of salt;
• 25 g of sugar;
• 1 tsp ground black pepper;
• 1 tbsp dried dill.

Production:

1. Sprinkle the salmon with a mixture of salt, sugar, pepper and dill.
2. Leave to marinate in the refrigerator for 12-24 hours.
3. Rinse off excess spices and pat dry.
4. Smoke at 20–25 °C for about 6–12 hours.