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Mildly spiced smoked trout with lemon verbena

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Ingredients for 4 servings:

  • 4 trout(s), ready to cook
  • 4 stalks of lemon verbena
  • 4 cloves garlic
  • salt and pepper
  • Smoking chips (beech chips)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Pat the trout dry and place it on a smoking grate, open belly side up. Fill each with 1 lemon verbena sprig and 1 crushed garlic clove, and season with salt and pepper. I usually use a pinch of both. Let the trout air dry a bit, then smoke it with beech wood chips at 100 degrees Celsius for 75 minutes. It tastes good both hot and cold. If stored in the refrigerator, it’s still delicious cold the next day. Since this method of preparation doesn’t use a lot of salt to preserve the trout, it doesn’t keep as long.

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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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