James Martin shows you how to home-smoke your own fish for a dinner ... Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours. When the trout has cured ...
Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll ... the embers to start the smoking.
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