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Hot-smoked Sea Trout

Hot-smoked Sea Trout is a traditional British recipe for a classic method of hot-smoking sea trout in apple sawdust flavoured with fennel fronds. The full recipe is presented here and I hope you enjoy this classic British version of: Hot-smoked Sea Trout.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Herb RecipesBritish Recipes


Method:

Prepare a hot smoker as described in this site's making a home-made hot smoker. Add the fennel fronds to the water in the reservoir then surround this with the apple sawdust.

Slice the fish into 25mm thick steaks then arrange these on the wire rack. Cover with a lid then place on a very hot barbecue or gas burner. As soon as the smoker begins smoking cook the fish for about 10 minutes, or until cooked through (when tested the fish will flake easily). Remove the fish from the smoker the set aside to cool completely.

Either use in recipes calling for smoked sea trout or allow to cool in the refrigerator before using as part of a main course.