Old
food recipes from Trysil. Try hot smoked brown trout with white wine or sour cream
porridge with boiled grayling and aquavit.
Hot
smoked brown trout (or other fresh water fish) à là Trysil. Put the number
of fish you need (size 0,3 - 1,0 kg) into brine consisting of 10% salt and 2%
sugar. The fish must be well cleaned and after 10 - 12 hours (not more) in the
brine, the fish is ready for the smoke. For the smoking process you need a special
oven, a barrel or something you construct yourself. To produce the smoke the "old
smokers" in Trysil used the sawdust of sallow for the fire. Towards the end of
the smoking process they used to add some branches from juniper to give the fish
a piquant flavour (the old ones obviously knew what they were doing). When the
fish has been in the smoke for about 45 minutes (check that the bones loosen easily
from the meat) it is ready for serving at once. With the fish you might serve
boiled potatoes, vegetables, a good salad, white bread or whatever you like. A
full bodied dry white wine does absolutely no harm (if not too much!?)
Sour
cream porridge and fish. This peculiar way of combining ingredients is a speciality
in Trysil. Visitors often make grimaces when they hear that in Trysil we eat fish
together with porridge. Those who want to may just go on making grimaces, but
the fact is that a boiled grayling or whitefish with a fat and heavy sour cream
porridge (no sugar or cinnamon!!!) makes a perfect combination. It is common to
use sour cream with the fish, - the way from sour cream to sour cream porridge
is not very long. Try it yourself! Grayling or whitefish is perfect, - not too
fat brown trout or char are also OK, - it is better that the fish is not too fat.
Make a heavy sour cream porridge and boil the fish the usual way. Somebody also
wants to add a side dish of boiled potatoes. (For my part: Sour cream porridge
and fish is only sour cream porridge and fish!) A mild aquavit, if appropriate,
puts the dot on the i.
Hot
smoked brown trout (or other fresh water fish) à là Trysil. Put the number
of fish you need (size 0,3 - 1,0 kg) into brine consisting of 10% salt and 2%
sugar. The fish must be well cleaned and after 10 - 12 hours (not more) in the
brine, the fish is ready for the smoke. For the smoking process you need a special
oven, a barrel or something you construct yourself. To produce the smoke the "old
smokers" in Trysil used the sawdust of sallow for the fire. Towards the end of
the smoking process they used to add some branches from juniper to give the fish
a piquant flavour (the old ones obviously knew what they were doing). When the
fish has been in the smoke for about 45 minutes (check that the bones loosen easily
from the meat) it is ready for serving at once. With the fish you might serve
boiled potatoes, vegetables, a good salad, white bread or whatever you like. A
full bodied dry white wine does absolutely no harm (if not too much!?) 
