Smoked Trout

 

For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.

What you will need

3 cleaned, boned whole trout, heads and tails removed (8 to 10 oz. each)

1/4 cup sugar

2 tablespoons salt

1 teaspoon grated lemon peel

1/2 teaspoon fresh thyme leaves or dried thyme

2 cups hickory wood chips

About 1 tablespoon salad oil

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