Smoked Rainbow Trout

Category, CuisineDifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 2 whole rainbow trout, cleaned, 600-800g each
 ½ cup fresh dill
 ½ cup flat leaf parsley
 2 tbsp capers
 4 garlic cloves
 1 tbsp olive oil
 2 lemons, 1 juiced, 1 thinly sliced
 Sea salt
 Freshly cracked pepper
 Lemon balm micro herbs (optional)
1

Soak your choice of wood chips in water for at least 30 minutes (we used apple wood chips).

2

Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q or Family Q barbecue, set up your barbecue with a convection tray, trivet, and smoker boxes. If using a premium gas barbecue, set up your barbecue with a universal smoker box.

3

To prepare the trout, make several crossways incisions into the flesh on both sides of each trout. Finely chop half of the dill and half of the parsley, reserve the remaining for the cavity. Finely chop the capers and garlic, combine with the herbs into a bowl. Add the olive oil, the juiced lemon, and season with salt and pepper.

4

Spread the herb mix over both sides of each trout. Stuff the cavities with the reserved parsley, dill, and lemon slices.

5

Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, add both fish to the barbecue and roast over indirect medium heat for 30 to 35 minutes, or until just cooked through.

6

Garnish with the micro herbs and serve.

Ingredients

 2 whole rainbow trout, cleaned, 600-800g each
 ½ cup fresh dill
 ½ cup flat leaf parsley
 2 tbsp capers
 4 garlic cloves
 1 tbsp olive oil
 2 lemons, 1 juiced, 1 thinly sliced
 Sea salt
 Freshly cracked pepper
 Lemon balm micro herbs (optional)

Directions

1

Soak your choice of wood chips in water for at least 30 minutes (we used apple wood chips).

2

Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q or Family Q barbecue, set up your barbecue with a convection tray, trivet, and smoker boxes. If using a premium gas barbecue, set up your barbecue with a universal smoker box.

3

To prepare the trout, make several crossways incisions into the flesh on both sides of each trout. Finely chop half of the dill and half of the parsley, reserve the remaining for the cavity. Finely chop the capers and garlic, combine with the herbs into a bowl. Add the olive oil, the juiced lemon, and season with salt and pepper.

4

Spread the herb mix over both sides of each trout. Stuff the cavities with the reserved parsley, dill, and lemon slices.

5

Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, add both fish to the barbecue and roast over indirect medium heat for 30 to 35 minutes, or until just cooked through.

6

Garnish with the micro herbs and serve.

Smoked Rainbow Trout
Get insider information

Don’t miss out! Be the first to know about the latest news and promotions.

cartmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram