Hot Smoked Trout From the Smoker

First, soak the gutted trout in the brine for at least 8 hours. Dab with kitchen roll and rub the belly cavity with juniper salt.

Smoke at 120 °C for 30 minutes and then at 90 °C for 90 minutes. Place the trout on the grill with the belly flap open.

Serve with baked potatoes or parsley potatoes and salad.

Related Recipes:

Schwaerzlocher MostbratenSauerbraten is generally understood to mean beef marinated in a vinegar marinade, which is then prepared as a... Whole Salmon Trout Cooked in FoilRinse the salmon trout well inside and out, rub dry and season heartily with salt and pepper. Coarsely chop... Braised Trout Spring StyleBriefly wash the trout with cold water and dry with a paper towel. Season with salt and pepper inside and out... Crispy Trout with Parsley and LemonPreheat the oven grill to maximum heat. Using a sharp kitchen knife, score each trout about ten times on each... Parfait of Smoked TroutCut trout fillets with skin into small cubes. Finely dice shallots and fry in hot butter until golden brown... Home Pickled Salmon Trout with Parsnips and Horseradish MousselineFor the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with... Baden PikeScale the gutted pike, rinse, acidify with juice of one lemon and steep for 20 min. Rub inside and outside... Trout with WatercressYogurt sauce with watercress gives trout the right spring freshness Rinse trout, dry, place on a deep tray and... Pink Shoulder of Lamb with Horseradish Butter and Jerusalem Artichoke VegetablesFor the pink lamb shoulder with horseradish butter and Jerusalem artichoke vegetables, first prepare the... Grilled Salmon Trout on Fennel SaladFillet the trout and remove the bones. Season the fillets with salt and pepper. Cut two narrow slices of the...