Ok, you've caught your trout, now what? If you are fortunate enough to be a chef or competent cook (or know someone who is) then you might feel like skipping this page! However, if you like trying different ways of cooking your trout, here's a guide to smoking and serving your trout and a recipe booklet to download.
Put the fillets on hooks and suspend in your smoker (this was an old upright freezer with a cold smoke generator). Use oak for a robust flavour or beech for a milder flavour. Smoke the fillets for 12 to 18 hours depending on thickness. Allow the fillets to rest in the smoker once the flow of smoke has stopped, to reduce the smokiness.
Once your trout has cooled down to below 10c flake the flesh and mash lightly. For two fillets, add the juice of 1 lemon, a tablespoon each of fresh dill and parsley, plenty of fresh ground pepper and a pinch of smoked paprika. If you like a little heat, add a finely chopped mild chilli. fold into 500Ml of crème fraiche, chill and just before serving, sprinkle with more fresh dill.
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