Maple Syrup Smoked Trout
Maple Syrup Smoked Trout
3 cups of elder wood chips (750ml)
4 (8-to-10 ounce) fresh rainbow trout fillets
¼ teaspoon ground white pepper (1ml)
3 tablespoons pure maple syrup (45ml)
1 teaspoon orange zest (5ml)
1 teaspoon lemon zest (5ml)
2 tablespoons vegetable oil (30ml)
salt to taste
chives - garnish
Place 2 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup (250ml) of dry wood chips.
Remove pin bones from trout. Pat them dry with paper towels.
In a bowl combine maple syrup, white pepper, orange and lemon zest and vegetable oil.
Place trout in resealable plastic bag and add marinade. Seal bag and toss lightly to coat evenly. Place in the refrigerator for 15 minutes.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the fish.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, remove the trout from refrigerator and place on the side of the BBQ without direct heat. Smoke the trout over indirect heat for 15 to 20 minutes.
Note: Make sure you put a large smoke pouch on the BBQ so that the cavity is really full of smoke. This is due to the trout being smoked for such a short time. You will want to maximize the amount of smoke flavour your trout receives.
3 cups of elder wood chips (750ml)
4 (8-to-10 ounce) fresh rainbow trout fillets
¼ teaspoon ground white pepper (1ml)
3 tablespoons pure maple syrup (45ml)
1 teaspoon orange zest (5ml)
1 teaspoon lemon zest (5ml)
2 tablespoons vegetable oil (30ml)
salt to taste
chives - garnish
Place 2 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup (250ml) of dry wood chips.
Remove pin bones from trout. Pat them dry with paper towels.
In a bowl combine maple syrup, white pepper, orange and lemon zest and vegetable oil.
Place trout in resealable plastic bag and add marinade. Seal bag and toss lightly to coat evenly. Place in the refrigerator for 15 minutes.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the fish.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, remove the trout from refrigerator and place on the side of the BBQ without direct heat. Smoke the trout over indirect heat for 15 to 20 minutes.
Note: Make sure you put a large smoke pouch on the BBQ so that the cavity is really full of smoke. This is due to the trout being smoked for such a short time. You will want to maximize the amount of smoke flavour your trout receives.
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