Authentic Arctic Smoked Salmon à la Hegelund
Over the centuries, the inhabitants of Scandinavia have made use of numerous techniques to conserve salmon. In the 17th century, it was smoked salmon that conquered kitchens the world over.
The now-classic technique consists of a salt bath, rinsing, and smoking for a period ranging from a few hours to several days. It actually first became popular among the high society in France, before becoming popular throughout Northern Europe as well.
In Arctic Norway, the Hegelunds were able, through trial and error, to fuse this aristocratic tradition with unique local knowledge.
Cold-smoking with juniper wood, adding spirits to the filets during the smoking process and so on helped create some of most-celebrated gourmet dishes on this side of the Arctic Circle.