Cooking Smoked Trout by the Norwegian Fjords

Scandinavian Cooking with Andreas Viestad. Cooking smoked trout by the fjord. Produced by Tellus Works. Recipes: www.scandcook.com Nettle and Spinach Soup with Smoked Mountain Trout Nettles and spinach are so healthy you can almost taste the rich flavor of health. Despite their richness on nutrition, nettles are not common in cooking. If you have them in the garden, this is a fine way to get rid of them. Use gloves! Otherwise, you can also use spinach only. Serves 4 1 pound (225 g) smoked trout or salmon, finely sliced) 4 cups (a little less than 1 l) loosely packed nettles 4 cups (a little less than 1 l) loosely packed spinach 1 cup (a little more than 2 dl) heavy cream 1 cup (a little more than 2 dl) chicken stock (or bullion) ½ tablespoon flaky salt 1 teaspoon finely chopped rosemary ¼ teaspoon finely grated nutmeg For the nettle and spinach soup: Remove the stem from the spinach and nettles. Transfer to a medium pot, add stock and cream, and place over medium high heat. Bring to a boil and let simmer for 10 minutes, until entirely collapsed, and the nettles thoroughly unarmed. Transfer the soup to a blender and pure until smooth. Return to pot and reheat over low heat. Add salt to taste. Transfer to serving bowls, and sprinkle with nutmeg and rosemary. Using your hands, clean the fish, removing any skin and bone. Cut the fish in bite-sized pieces, and arrange on top of the soup. Drizzle with yoghurt, and serve right away. How to Smoke your own Trout If you are smoking …