• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 8 ounce rainbow trout fillets (120 g)

  2. 1 ounce salt (30 g)

  3. 1 1/2 ounces sugar (46 g)

  4. 1 tablespoon ground black pepper (15 ml)

  5. 1/2 zest zest of half a lemon

  6. 1/2 zest zest of half a lime

  7. 8 juniper berries, crushed in mortar and pestle

  8. 1 tablespoon gin (15 ml)

  9. 1/2 pound woodchips (apple, maple or cherry wood) (227 g)

  10. 2 sprigs thyme

  11. 1 sprig rosemary

  12. 1 bunch small bunch chives

  13. freshly grated horseradish, to taste

  14. 2 lemons, cut in half, grilled

  15. 1 head Boston bibb lettuce, torn in pieces

  16. 1 English cucumber, thinly sliced

  17. 1 small small Daikon radish, thinly sliced

  18. 4 red radishes, thinly sliced

  19. 1/2 red onion, thinly sliced

  20. salt and pepper to taste

  21. 1/2 cup safflower oil

  22. 1/2 cup warm water or vegetable stock

  23. 1/2 cup safflower oil (125 ml)

  24. 7 tablespoons warm water or vegetable stock (100 ml)

  25. 1/2 cup champagne vinegar (125 ml)

  26. 2 tablespoons sugar (30 ml)

  27. 1 tablespoon salt or fine sea salt (15 ml)

  28. 1 teaspoon Dijon mustard (5 ml)

  29. 1 small shallot, minced finely

Instructions Jump to Ingredients ↑

  1. Season the trout fillets with salt, sugar, pepper, lemon zest, lime zest, gin. Set aside.

  2. Preheat outside barbecue (barbecue needs a lid) to medium high.

  3. Soak wood chips in water for 5 minutes. Put chips in a heavy-bottomed sauté pan with oven-proof handles and place on preheated outside barbecue. When chips get hot and start smoking, about 10 to 20 minutes, add thyme, rosemary and juniper to the woodchips.

  4. Put trout fillets, skin side down, on a baking sheet. Place baking sheet on the upper rack of the barbecue. (Keep sauté pan of wood chips on the barbecue on the lower rack of barbecue.)

  5. Close the lid of your barbecue and turn down the heat to the lowest setting. Smoke the trout for about 15 to 25 minutes or until trout fillets are cooked through.

  6. Remove the smoked trout fillets from barbecue and let cool for a few minutes before serving. Grate fresh horseradish over the smoked trout and garnish with grilled lemon halves. If you like serve with a simple salad.

  7. Combine Boston bib lettuce, cucumber, daikon radish, red radishes and red onion in a large bowl. Toss with vinaigrette to taste. Season with salt and pepper. (There may be extra vinaigrette.) Serve with Smoked Rainbow Trout.

  8. Combine together safflower oil, warm water or vegetable stock, champagne vinegar, sugar, salt, Dijon and shallot and whisk until combined and sugar dissolved, about a minute. Set aside to dress salad.


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