Smoke all the off cuts from the fish with juniper branches for 2 good hours.

When done put in a saucepan along with cold water, a few stalks of dill and an onion.

Let simmer for 1-2 hours, then strain and reduce.

Cold smoke the filets of perch for 1 hour using the same branches as for the off cuts.

Cook potatoes in the whey, cut them in to slices, brush with butter and put aside.

Finish the perch filéts with butter in a pan.

Dress with dill stems and flowers.

Finnish the sauce with browned butter.