Smoked Trout

Instructions

In the kitchen

• Soak the wood chips in water for at least 30 minutes.
• Finely chop the dill and cut the lemon in half.
• Squeeze the juice from one-half of a lemon then season with salt, pepper and the chopped dill.

At the barbecue

• Prepare the barbecue for indirect heat, approx. 170 °C. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
• Drain the wood chips then place them directly on the lit briquettes. If using a gas barbecue you can putt the wood chips in a smoke box.
• When you see smoke start to come out of the barbecue vents you can place the fish on the barbecue, over indirect heat.
• Close the lid and let it smoke for approx. 15 minutes or until the core temperature reaches 55°C.
• When the fish is ready remove from the barbecue and let it rest for 5 minutes.

Tips

• You can also use pines or herbs for smoking to get a different smoke flavour.

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