Reyktur lundi (smoked puffin)

Instructions

1. Prepare a brine with the water, salt and sugar, then let it cool.
2. Submerge the cleaned birds in the brine for 2 hours.
3. Drain them and dry them with a clean cloth.
4. Place them on a rack over a wood fire or in a smokehouse, with the bay leaves.
5. Smoke over low heat for 3 to 4 hours, keeping an eye on the temperature.
6. Let rest for a day in a cool place before eating.
7. Cut the flesh into thin slices and serve with buttered rye bread.