Cold-smoked whitefish prepared with a smoke generator

Remove any excess trimmings and fat from the fillets. You need 30–50 g of salt per kilogram. Salt the fillets on the flesh side and place them against each other. Wrap well and put in the fridge to salt for at least 10 hours.

You can use a grill, a wooden box, an old fridge or any other tight and clean container for smoking. Fill the cold smoke generator with fine smoking dust. Remember to leave an empty space of 3–5 mm at the top edge, so that the smoldering fire does not bounce over the edge of the generator and cause the dust to burn out too quickly. Light the candle and wait for the dust to light, then place the fish over the cold smoke generator and extinguish the candle. You should leave some air gaps in the smoker or grill to prevent the smoldering fire from dying out.

The smoking time for whitefish fillets of this size is about 10–12 hours. When your cold-smoked whitefish is ready, you can enjoy it on its own or on malt bread or use it to make a filling for a baked potato!