Smoked perch

We are still patiently waiting for summer to show up. Days with temperatures above 20 degrees Celsius can be counted on one hand and instead the signs of autumn are becoming increasingly clear. Trees are slowly turning yellow, autumn chanterelles are already popping up and the migrating birds begin to gather and prepare for their move south.

Foggy mornings can be extremely beautiful. The lake is hidden in milky white mist, and when Devoted Husband heads out with the boat to take up the nets, he is soon engulfed by the fog and for a while it’s just the sound of the engine that reveals he is out there somewhere.

When the fog slowly lifts the scenery almost turns into a pencil drawing or a black and white picture. When the sun breaks through and lets the clouds and the surrounding woods reflect in the water and you can hear the haunting cry of the loons at a distance, then it´s just breathtaking.

Devoted Husband is a true fisherman and he is very good at it too. And his catches have really contributed to keep our food costs down this summer.

The catch is mostly perch and pike, and later in the autumn also lavarets, of which all are delicious fishes if you just know how to prepare them. One of the easiest ways is to simply smoke them with the help of an ABU smoker.

Smoked perch


Place alder smoke dust or wood chips and some juniper sprigs in an ABU smoker.

Place the fish on the grill, light and allow it to smoke for 10 to15 minutes.

The fish is ready when the meat easily comes off the bones.

Serve the fish with a potato salad – chunks of potatoes coated with some gravlax sauce, a kind of mustard sauce that’s commonly served with dill-cured salmon, or just place the meat on hard bread and top with a little of the same gravlax sauce.

Gravlax sauce
(try IKEA food store if you won’t bother making it yourself)


  • 2 tbsp mild Swedish mustard
  • 0.5 tbsp Dijon mustard
  • 1 tbsp red or white vinegar
  • 1 – 2 tbsp granulated sugar
  • salt and freshly ground white pepper to taste
  • 1.5 – 2 dl neutral oil (canola oil)
  • 0.5 dl chopped dill


  1. Mix all ingredients except oil and dill and stir until sugar and salt have dissolved.
  2. Add the oil drop wise with vigorous whisking so that the sauce gradually gets a mayonnaise-like consistency.
  3. Finally add the dill and adjust the seasoning if needed.


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