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Smoked trout with dill and garlic filling

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Ingredients for 2 servings:

  • 2 trout(s)
  • n. B. Salt
  • 1 garlic clove(s)
  • 4 sprigs of dill or 2 tsp dill, dried
  • 1 handful of smoking chips

Instructions

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

the dill makes it

Dry the trout with a cloth and place it in a fish rack. Peel the garlic. Wash the dill if desired. Add the garlic and dill to the cut side. Place the trout in the smoker with the belly opening facing up and smoke at 100°C for approximately 1 hour, depending on the size. Serve fresh. Serve with leaf salad, potatoes (also as a salad), and a horseradish dip. The leftovers also make a great snack in the evening.

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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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