Gravlax-cured trout smoked over a fire

Lightly crush the juniper berries and combine with equal parts sugar and salt and dried dill for a gravlax cure.

Sprinkle the trout inside and out, pack them in the cure, add a few splashes of Scottish gin.

Wrap and refrigerate 24 to 72 hours.

After two days rinse off the cure. Chop off the head, cut off the fins and remove the spine to debone.

Tie the trout onto a smoking rack woven from twine and a dowel.

Set water-soaked wood chunks over a bed of hot coals; replace the chunks as they burn down, for a long slow dehydration until cured and smoked.