Smoked Trout
by Editorial Staff
A quick recipe for smoked trout. The cooking process does not take much time, and the result will delight you with its taste. An excellent recipe for cooking in the country, fishing, on a hike. Real jam!
Ingredients
- Trout – 1 pc. (1 kg)
- Lemon – 4 slices
- Salt – 1 tbsp
- Ground black pepper – 1 teaspoon
- Bay leaf – 2 pcs.
Directions
- We prepare products for smoked trout. Pre-soak alder chips in water.
- Rub the fish outside with salt and pepper.
- Put salt, pepper, lemon wedges, and bay leaf inside the fish.
- Drain the water from the alder chips.
- We distribute the chips evenly over the bottom of the smokehouse. Do not pour too much, otherwise, the fish will taste bitter.
- We put a tray for fat.
- We lay the fish. You can smoke 2-3 fish at a time (depending on the size of your smokehouse).
- We close the lid. We put the smokehouse on fire.
- As soon as white smoke appears from under the lid, we time it. The fish will need 8-10 minutes of smoking.
- Remove the smokehouse from the heat. Let the fish go under the lid for 4-5 minutes.
- Open the lid of the smokehouse and take out the fish.
The smoked trout is ready.
Enjoy your meal!
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