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Hot smoked trout with tarragon and garlic filling

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Ingredients for 2 servings:

  • 2 trout(s), gutted
  • 1 sprig of tarragon, fresh
  • 1 clove(s) garlic
  • 2 pinches of salt
  • some pepper
  • Smoking chips (beech chips)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

prepared with low salt

Dry the trout with towels or kitchen paper. Chop the tarragon. Peel and chop or press the garlic. Stuff the trout with garlic and tarragon. Season with salt and pepper. Smoke over beech wood chips at 70°C (160°F) for approximately 1-1.5 hours, until the skin is well browned and you can test the inside for doneness by pressing the smoker. They can be eaten fresh, warm, as a snack, or in fish dishes. They will also keep in the refrigerator for 2-3 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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