When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they ...

Making smoked trout from scratch could be your next summer weekend project. From salt curing to coal roasted beetroot, this recipe isn't short of interest or new skills. If you want to cure your ...

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 ...

Place the trout skin-side-out on the cooler half of the grill, over the water. Cover the grill, leaving the top and the bottom vents open. Grill-smoke the trout for 10 to 15 minutes, depending on ...

Smoked-salmon blinis and "dill-laden gravadlax" have long been a "party staple" but, in recent years, it's trout that's had a "surge in popularity" among professional chefs and home cooks ...

But trout can bring just as much pleasure as smoked salmon. You can find hot-smoked trout in small fillets, or chunks from a larger fillet – either will work perfectly for this dish. If fresh ...

Place the rack holding the trout fillets on top of the bricks and cover the grill, leaving the top and bottom vents open. Smoke the trout until it is just opaque, about 10 to 15 minutes.

Since ‘troutalata’ doesn’t sound quite right, let’s just call it a (delicious) smoked trout dip. I grill the fish skin to ...

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 ...