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Smoked Lake Rainbow Trout

Smoked Lake Rainbow Trout
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Ingredients

Smoked Lake Rainbow Trout

2
fresh rainbow trout filets scaled, bones removed
2
cup dry hickory wood chips
4
cup hickory wood chips soaked in cool water for 1 hour and drained
Thin crackers or thin rye bread

Marinade

½
cup pure maple syrup
2
tsp ginger freshly grated
2
tsp rice wine vinegar
Juice and zest of 1 lemon
Fresh pepper

Lemon Dill Sauce

1
cup mayonnaise
Zest and juice of 1 lemon
2
tsp grainy mustard
1
Tbsp chopped fresh dill
Pepper to taste
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Directions

Step 1

Place the marinade ingredients into a bowl and mix.

Step 2

Place the fish fillets into a sealable plastic bag.

Step 3

Pour marinade over fish, seal the bag and place the fish into the refrigerator to marinate for 30 minutes.

Step 4

Combine the mayonnaise, lemon zest, juice, mustard, and chopped dill in a small bowl. Season with pepper to taste. Cover and keep refrigerated until ready to use.

Step 5

Prepare the smoke pouches. Place on a large sheet of foil down on a counter top. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbeque burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.

Step 6

Repeat this so that you have 2 smoke pouches ready.

Step 7

Prepare barbeque for indirect smoking and cooking at 220°F (104°C). Remove the grate from one side of the barbeque. Turn this burner on medium. Oil the remaining grates and leave those burners off.

Step 8

Place one smoke pouch directly over the heat close lid and wait for smoke.

Step 9

Once smoking, adjust temperature if necessary to keep at 220°F (104°C).

Step 10

Place the trout on the oiled grill grates where there is no direct heat. Close lid and smoke for 20-30 minutes changing the smoke pouch if necessary.

Step 11

The fish is done when it begins to flake and has a slight translucent center.

Step 12

Remove the fish from the grill. Serve small portions of the fish with a spoonful of the lemon dill sauce on a thin cracker or bread slice.

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