John Myers
Ingredients for 1 servings:
- 1 m.-sized trout(s) (approx. 350 grams)
- 1 lemon(s)
- 3 tbsp salt
- 1 tbsp horseradish
- 2 slices of bread
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 20 minutes
on the gas grill
Salt the trout evenly inside and out. Store covered in the refrigerator for one day. Wash the trout and pat it dry thoroughly. Smoke it on the grill for about 1 hour at 80-100 degrees Celsius. Procedure: Fill a smoking box with smoking chips (e.g., beech). Place this on the outer burner (with a charcoal grill, you’ll need to create space for direct and indirect heat) until smoke develops. Place the trout, belly down, on a spare rib rack. This allows the smoke to reach as far as possible. The trout is now smoked using indirect heat (because the burner under the spare rib rack is naturally off). The trout can now be eaten warm, lukewarm, or after it has cooled. Serving tip: Serve with lemon and toasted bread. Serve with creamed horseradish, if desired. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/forellen-raeuchern-auf-dem-gasgrill/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/eJy7yie0zgc
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