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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Trout rule the mountain streams of America. I remember the fantastic flavor of freshly caught trout in Wyoming cooked over a campfire. They were so delicious, we had trout for breakfast, lunch, and dinner. This recipe echoes that experience, sans the stinging nettles and porcupines. If you like, you could also stuff the trout with an herb or horseradish butter, fresh lemon slices, or a cornbread stuffing. As for the smoking, for trout I prefer the sweeter smoke flavor of alder or even grapevine, which you can gather from the wild or buy as prepackaged wood chips. I use them dry in this recipe, as the trout doesn't take long to smoke. This recipe works for any whole, cleaned fish; the rule of thumb for smoking is 30 minutes per pound at 225° to 250°F. Ingredients:
4 whole trout, about 1 1/2 to 2 pounds each, cleaned |
canola oil for brushing |
fine sea salt and freshly ground black pepper to taste |
fresh rosemary or sage leaves for garnish |
fresh lemon wedges for garnish |
Directions:
1. 1. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium. Rub the trout all over with the canola oil and sprinkle with salt and pepper.
2. 2. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals, or place them in a metal container close to a burner on a gas grill. Place the trout on the grill grate on the indirect-heat side of the grill. When the smoke starts to rise, close the lid.
3. 3. Smoke the trout at 225° to 250°F for 45 to 60 minutes or until the fish begins to flake when tested with a fork in the thickest part and has a smoky aroma. Garnish with rosemary or sage leaves and lemon wedges.
4. Suggested wood: Grapevine or alder
5. Excerpt from 25 Essentials: Techniques for Smoking, by Ardie A. Davis, © 2009. Photographs © 2009 by Joyce Oudkerk Pool. Used by permission of The Harvard Common Press.
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