Oooh, that was good. Really really good. Beyond what I was expecting.
So the secret is the temperature. Really low, like never above 200F, and then a long long smoke, like for about 2+ hours.
The trout I think I'm going to make into some sort of creamy spread I can put on toast points that you can have with your champagne.
The mackerel will be a course of it's own, on bread with maybe scrambled egg and chopped chives?
But it all depends on what Sun Fat has on the day before Jule Frokost!
... dave
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