![]() ![]() ![]() With awareness growing around the problems caused by open cage salmon farms, smoked trout is also a much more sustainable choice with a lower environmental impact. Either offer lemon wedges or, as I did, squeeze a few drops of lemon juice over the trout before serving.Many of us have been looking to become more self-sufficient during the COVID-19 pandemic, whether that’s growing our own fruit and veg, getting into home baking, or making use of the wonderful fish and game resources we are blessed with in the UK.įish smoking is something that I had been meaning to explore for many years and is a great way to make use of fish from the many stocked trout fisheries around the country. Mix the crème fraîche, most of the lemon zest and all of the chopped parsley in a small bowl, then divide between plates.Ģ Add flakes of smoked trout over the asparagus and sprinkle with a few strands of lemon zest. I used only two of my fillets to make this starter, and I don’t think anyone felt short changed!ġ Blanch the asparagus in boiling, salted water for 2-3 minutes. When I do this again I will reserve some of the herbs and zest (not salt/sugar) and rub the fillets with it after rinsing and drying, but prior to smoking. Not quite what I had aimed for when I started, but very good all the same.Įditor’s note: Once the marinade had been rinsed off and the trout had been smoked it was difficult to know that the herbs and orange had ever been there. The fillets were laid on a stainless basket in the Bradley, and after 45 minutes of smoking the result was semi-cooked (lightly, but not totally, opaque) trout flesh. Once in full smoking mode it had risen to 50☌ despite the setting, but I continued. To smoke the trout fillets: I know, I know, I’m still a novice… not wishing to drag out the cold smoke adapter I set the Bradley Smoker to no heat and placed some oak briquettes in the stack. Leave in a cool place (the smoker shelf if possible) for an hour to dry even further. ![]() Rinse away the herbs and soak the fillets for 5 minutes in plenty of cold water then pat dry on kitchen paper. ![]() (As you can see, a good deal of liquid was produced by mine). Mix the cure ingredients and rub into the flesh of the trout fillets then lay them flesh to flesh on a tight fitting container. For 4 fillets (total 650g) I used a cure of 80g salt, 60g light brown sugar, the grated zest of a small orange, and a tablespoon each of chopped rosemary and chopped mint leaves. (My trout produced individual fillets weighing about 165g each, a generous portion for one as a starter). To marinate the trout Buy large trout and have your fishmonger fillet them for you. Anything left can easily be combined with cream cheese, parsley and lemon juice to make a superb smoked trout paté. Good brown bread is almost essential! Serve as a light lunch or a very impressive, simple starter. We all found this quite delicious with its lemon and parsley cream, watercress and asparagus salad. Trout is reasonably priced, and though it doesn’t produce a meaty, sliceable result it does give you gloriously rich, delicately flavoured flakes. If, like me, your confidence doesn’t yet stretch to making an attempt to smoke a side of salmon, then begin with trout writes Sandra Tate … ![]()
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