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Smoked trout

A mixture of sawdust from cedar, oak and other types of wood (according to taste) is used for the smoking - which also cooks the fish.  This  mixture will determine the aroma of the smoke. 

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Ingredients:

1 trout per person (approx. 300 g)
oil and lemon
finely chopped parsley

Procedure:

 

Sprinkle heavy salt on the trout and then smoke in a special chamber for 20-25 minutes.

Tips

Serve the trouts open: doused with a lemon-oil mixture and garnished with parsley and boiled potatoes.
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