This, of course, is a very typical Norwegian hors-d’œuvre. Salmon fishing is one of the great sports of Norway and it is customary to prepare your salmon in a certain way before having it smoked. There are various ways of doing this, and some families have their own method. The salmon is carefully filleted, starting from the head, and cutting ⅔ downwards towards the tail. The fillets, skin side downwards, are then laid on a large wooden tray or platter, freely sprinkled with salt. The fillets are also freely sprinkled with more salt and then covered with sugar, which should be well moistened with brandy. Let the fish stand like this for 2 or 3 hours. Then cover with more salt and stand for 2 to 2½ days, according to the size of the fish. It is lastly sent to be lightly smoked.