Equipment and preparation: for this recipe you will need a smoker ... place and open the windows.) When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the ...

From salt curing to coal roasted beetroot, this recipe isn't short ... Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue.

with the flesh of salmon I smoked at home, and called it salmonata. But a few years back, as the controversy over intense ...

On the other side, place a pan filled with water. Sprinkle presoaked hardwood chunks on the embers to start the smoking. Place the trout skin-side-out on the cooler half of the grill, over the water.

Trout is a delicate fish that is available year round, and can be used in place of salmon in many dishes. Look out for rainbow, brown or sea trout, either fresh, hot-smoked or cured. It comes into ...

Sprinkle wood chips over the coals, and blow on them to start the wood smoking. Place the rack holding the trout fillets on top of the bricks and cover the grill, leaving the top and bottom vents ...

Smoked salmon is a classic, but if you're looking to branch out, smoked trout is worth considering. It has a similar flavour profile and tends to be less intensively farmed, so can be a more ...

The wine’s exuberant bubbles and golden hue complement the crispy waffles, while its apple and citrus notes enhance the smoked trout. The Cap Classique’s balanced mouthfeel and good acidity ...