John Myers
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Smoked Trout from Hilgershausen Am Meißner, Blackberry Cream and Homemade Bread
The perfect smoked trout from hilgershausen am meißner, blackberry cream and homemade bread recipe with a picture and simple step-by-step instructions.
Trout
- 5 Pc. Rainbow trout
- Smoker
- Beech wood
- 1 bunch Rosemary
- Juniper berries
Blackberry cream
- 200 ml Cream
- 300 g Blackberries
- 3 tbsp Sugar
loaf
- 200 g Flour
- 200 g Rye flour
- 50 g Oatmeal
- 100 g Linseed
- 2 tsp Salt
- 1 tbsp Sugar
- 1 packet Dry yeast
- 350 ml Lukewarm water
Trout
- The trout are cleaned and gutted and hung on a hook for about 10 minutes at an initial temperature of about 110 degrees in the smoker. Herbs and juniper berries are placed on the beech wood and burned with it. Let the oven cool down slowly to approx. 80-60 degrees and finish cooking the trout. A good indicator is when the eyes of the fish have become milky dull. The smoke gives the trout a pleasant taste.
Blackberry cream
- Whip the cream until stiff and set aside. Wash and puree the blackberries, add sugar and stir again. Then slowly fold into the cream. Chill until ready to eat.
loaf
- Put all ingredients except the water in a bowl and mix well. Add water and knead with the dough hook (mixer). Cover the dough and let it rest for a while.
- Then place in a greased loaf pan and cut about 1 cm at the top. Scatter the remaining linseed over the top and bake at 190 degrees (DO NOT PREHEAT) on the middle rack for about 60 minutes.
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