Smoking at a high level

This is the old, traditional way of smoking a salmon.
At first it is salted for a couple of days. Then dried one day out in the air. Then smoked.

The principle is to have a a long pipe between the oven and the smokehouse, so that the smoke gets cold when it reaches the fish.
Then it was party again. Down at the seaside. Scrambled eggs. Wild herbs. Beer. Smoked salmon. And pleasure.