This stuffed whole smoked trout features tender, flaky fish stuffed with garlic and lemon, then smoked until golden! This ...

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 ...

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 ...

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.

Look out for rainbow, brown or sea trout, either fresh, hot-smoked or cured. It comes into its own in everything from simple salads to a topping for jacket potatoes or blended into a dip.