Smoked Trout with Dill and Shallot Marinade
Smoked Trout with Dill and Shallot Marinade
3 cups of hickory wood
4 trout fillets (approximately 6 ounce portions) skin on 180 g each
2 sprigs of oregano
2 sprigs of thyme
zest of 2 lemons
salt to taste
fresh ground black pepper to taste
Marinade:
1/3 cup olive oil (80ml)
3 tablespoons chopped fresh dill (45ml)
1 tablespoon lemon zest (15ml)
2 teaspoons Dijon mustard (10ml)
1 teaspoon minced garlic (5ml)
Sauce:
2 tablespoons Dijon mustard (30ml)
1 teaspoon minced garlic (5ml)
2 teaspoon minced shallot (10ml)
1 tablespoon chopped dill (15ml)
juice of one lemon
2 tablespoons olive oil (30ml)
salt and pepper to taste
Place 2 cups of hickory wood chips into a bowl of cold water to soak for 1 hour.
Place trout fillets into a sealable plastic bag. In a small bowl combine olive oil, lemon zest, Dijon mustard, dill, salt, pepper and garlic. Pour the marinade over the fish. Seal the bag and toss gently to coat. Refrigerate for 15 - 20 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 add oregano and thyme. 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 meat.
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, place the trout fillets on a perforated grill pan on to the side of the BBQ without direct heat.
Smoke the trout fillets over indirect heat for 20-30 minutes.
Meanwhile prepare the sauce. In a bowl combine Dijon, garlic, oil, shallots, dill, and lemon juice. Use a hand wand to blend.
Remove from grill and transfer trout fillets to large serving plate. Pour the Dijon sauce all over the smoked trout. Place in the refrigerator until it’s time to serve.
Serve chilled or warm up over gently heat.
Yields: 4 servings
3 cups of hickory wood
4 trout fillets (approximately 6 ounce portions) skin on 180 g each
2 sprigs of oregano
2 sprigs of thyme
zest of 2 lemons
salt to taste
fresh ground black pepper to taste
Marinade:
1/3 cup olive oil (80ml)
3 tablespoons chopped fresh dill (45ml)
1 tablespoon lemon zest (15ml)
2 teaspoons Dijon mustard (10ml)
1 teaspoon minced garlic (5ml)
Sauce:
2 tablespoons Dijon mustard (30ml)
1 teaspoon minced garlic (5ml)
2 teaspoon minced shallot (10ml)
1 tablespoon chopped dill (15ml)
juice of one lemon
2 tablespoons olive oil (30ml)
salt and pepper to taste
Place 2 cups of hickory wood chips into a bowl of cold water to soak for 1 hour.
Place trout fillets into a sealable plastic bag. In a small bowl combine olive oil, lemon zest, Dijon mustard, dill, salt, pepper and garlic. Pour the marinade over the fish. Seal the bag and toss gently to coat. Refrigerate for 15 - 20 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 add oregano and thyme. 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 meat.
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, place the trout fillets on a perforated grill pan on to the side of the BBQ without direct heat.
Smoke the trout fillets over indirect heat for 20-30 minutes.
Meanwhile prepare the sauce. In a bowl combine Dijon, garlic, oil, shallots, dill, and lemon juice. Use a hand wand to blend.
Remove from grill and transfer trout fillets to large serving plate. Pour the Dijon sauce all over the smoked trout. Place in the refrigerator until it’s time to serve.
Serve chilled or warm up over gently heat.
Yields: 4 servings
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