SALMON TROUT WITH MUSHROOM, PUMPKIN SEED CRUST
SALMON TROUT WITH MUSHROOM, PUMPKIN SEED CRUST
1- 3 pound salmon trout (steel head) fillet with skin on, bones removed (1.3 kg)
¾ cup toasted pumpkin seeds (190ml)
½ cup dried mushrooms (125ml)
¼ cup olive oil (60ml)
1 teaspoon salt (5ml)
1 teaspoon freshly ground pepper (5ml)
Juice of 2 lemons
3 lemon wedges for garnish
3 cups cherry wood chips (750ml)
Aluminum foil
Vegetable oil for brushing
Place 2 cups (500ml) of wood chips in a bowl of cool water, let soak for 1 hour.
In a coffee grinder or food processor, add the pumpkin seeds, mushrooms. Process until a rough powder is achieved. Remove from grinder and place in a small bowl. Add oil, salt and pepper to achieve a paste.
Drizzle salmon trout with lemon juice.
Using a spatula evenly cover trout with paste.
Preheat barbeque to 375°F/190°C
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 though and infuse the fish.
Place package directly on heat source, close lid of bbq. Allow smoke to fill cavity of bbq. This should take about 15 minutes. Reduce heat to 220°F/ 104°C. Leave one side of the bbq off to prepare for indirect cooking. Place salmon trout on a piece of foil that has been brushed with vegetable oil. Place on grill and close lid quickly as to not allow too much smoke to escape.
Smoke salmon trout for 45 minutes or until flesh of fish flakes and is slightly translucent in center of fish. Remove from grill and cover loosely with tin foil.
Let rest for 10 minutes.
Serve with lemon wedges.
Yield: 6 servings
1- 3 pound salmon trout (steel head) fillet with skin on, bones removed (1.3 kg)
¾ cup toasted pumpkin seeds (190ml)
½ cup dried mushrooms (125ml)
¼ cup olive oil (60ml)
1 teaspoon salt (5ml)
1 teaspoon freshly ground pepper (5ml)
Juice of 2 lemons
3 lemon wedges for garnish
3 cups cherry wood chips (750ml)
Aluminum foil
Vegetable oil for brushing
Place 2 cups (500ml) of wood chips in a bowl of cool water, let soak for 1 hour.
In a coffee grinder or food processor, add the pumpkin seeds, mushrooms. Process until a rough powder is achieved. Remove from grinder and place in a small bowl. Add oil, salt and pepper to achieve a paste.
Drizzle salmon trout with lemon juice.
Using a spatula evenly cover trout with paste.
Preheat barbeque to 375°F/190°C
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 though and infuse the fish.
Place package directly on heat source, close lid of bbq. Allow smoke to fill cavity of bbq. This should take about 15 minutes. Reduce heat to 220°F/ 104°C. Leave one side of the bbq off to prepare for indirect cooking. Place salmon trout on a piece of foil that has been brushed with vegetable oil. Place on grill and close lid quickly as to not allow too much smoke to escape.
Smoke salmon trout for 45 minutes or until flesh of fish flakes and is slightly translucent in center of fish. Remove from grill and cover loosely with tin foil.
Let rest for 10 minutes.
Serve with lemon wedges.
Yield: 6 servings
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