With half a day left on the clock we headed down to the local honey hole and squeezed in a little bonus catch and cook. After a few casts and securing a healthy brown trout, we headed back to the farm and whipped up these beautiful smoked trout in the @traegergrills on some rye toast with crème friache, dill, fresh lemon salt & pepper!
Maple Smoked Trout Toast
Prep time:
Cook time: 1 hour 10 minutes
Serves: 2
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Cook time: 1 hour 10 minutes
- Serves: 2
Ingredients
- 1 Trout
- Maple syrup
- Flakey salt
- Cracked pepper
- Sourdough
- Sour cream
- 1 Lemon
- Dill
- Black pepper
- Extra virgin olive oil
- Rye bread
Method
- 1)
After filleting your trout place it skin side down on a plate and drizzle some maple syrup over the fillets then sprinkle a generous amount of salt and pepper. Pop the fillets skin side down in the smoker at 110C for 80mins.
- 2)
Place the sour cream in a bowl and add the zest of one lemon and juice of half a lemon, salt and pepper and set that to one side. Pop the toast in a toaster or toast in a pan or grill. Then pick the meat from the trout by removing the skin and flaking the meat away from the centre bones and pop it into a bowl and dress with the other half of the lemon juice.
- 3)
To assemble smear some of the sour cream onto the toast then layer up with the trout, some finely sliced fill, salt and fresh crack of pepper and a drizzle of extra virgin olive oil.
