SMOKED TROUT WITH HERB BUTTER
For me there’s nothing better than smoked salmon or trout, freshly made on your smoker. Or anyone’s smoker for that matter. If you don’t have a smoker perhaps you could cook this indirectly in a grill/barbecue – you won’t have that smoky flavor but it will still be delicious.
Servings: 4
Ingredients
- 2 x 14 oz/396g skin-on trout fillets, any pin bones removed 28oz/792g total weight
- 1 to 2 teaspoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Pinch sea salt & cracked pepper
- 1/4 cup (60g) softened butter
- 2 tablespoons finely chopped chives
- 2 tablespoons flat leaf parsley
- 2 tablespoons fresh dill
Instructions
- Preheat a smoker to 225°F/107°C. Grease a large piece of foil & place it on a baking sheet. Place the fillets, skin side down on the foil. Drizzle with olive oil. Sprinkle with garlic powder, onion powder, salt & pepper. Carefully slide the foil with the trout onto a rack in the smoker. Close the smoker & cook the trout for 1 hour until the surface has a slightly smoked appearance & the flesh is firm.
- While the trout is cooking, melt the butter in a small saucepan over medium heat. Add the herbs & stir until combined. Keep warm until you’re ready to serve the trout.
- Drizzle the trout with the warm butter or serve on the side for people to help themselves. Slice or flake the trout – I remove the skin before serving. Serve with some lemon wedges or some horseradish too if the mood strikes. Serves 4 to 6.