Trout, Swedish Style for which you will need a trout. Firstly locate a remote lake in Sweden well stocked with fish. Preferably the lake should be surrounded by wild woods and swampy ground in which, if you stand still for too long, you will sink into and become stuck. Very stuck.

For aid in locating said swampy lake, mosquito’s non-optional, we suggest the use of a local. Step-forward Love Rynbäck (apparently that really is his name) of Lapland adventure company http://www.creactive-adventure.se/. (see also the official blog of the trip)

After a short instruction, flail about like an inebriated baboon while sinking into swamp. Disentangle fishing line from reeds, extract lumps of green gunk from the shallows and avoid fellow neighbouring fishermen with wildly swinging barbs. Then realise you are actually fishing and can actually cast the line out into the middle of the lake.
And then catch a trout.

Once landed you are officially allowed to talk like a seasoned fisherman and liberally sprinkle quotes such as “Oh, you should have seen the one that got away”, “Good things come to those that wade” and “A reel expert can tackle anything” into conversation atopportunityotunity.

Take said fish – ignoring the fact that Anatoly, the Russian also caught a fish. That was bigger… – to a local culinary cooking school, Hemma Gastonomi in our case. (See also official blog of the trip) Under the watchful eye of chef Simon Lati, remove the head, gut and clean the slippery little bugger and stuff the cavity with local herbs and lemon slices. Douse with lemon flavoured olive oil and cook for about 20 minutes at 180 degrees.

Remove cooked trout from the oven and eat; preferably with your fingers.