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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Something New For Your Grill: Hot Smoked Trout

May 24th, 2010 · No Comments · Dinner, Lunch, Summer Recipes, Vegetarian

grilled-trout

Anyone who who owns a grill looks forward to Memorial Day weekend. Whether you’re breaking out the full size grill or packing a Habachi, everyone looks forward to summer cookouts and new grill recipes.

I started hot-smoking my own fish years ago when I found that store bought smoked fish was usually dry from being over-cooked and over-salted. And there is nothing better than freshly smoked fish served warm right off your grill. It’s great piping hot that night for dinner and just as good served cold the next day with with horseradish cream and your favorite salad.

Although this recipe calls for trout, you can hot-smoke most oily fish as long as it’s fresh. You can try this recipe with salmon, tuna, bluefish or sardines.

Ingredients:
Trout filets, one per person
Hickory chips
Foil wrap
salt, pepper
your favorite garden herbs — I like fennel, dill or majoram
olive oil

Take two sheets of aluminum foil and perforate the bottom sheet.
Sprinkle with wood chips and place another sheet on top.
Season your filets with salt and pepper to taste
Lay your fresh herbs on top
Drizzle with EVOO
Place another sheet over the fish and press the ends to form a closed pouch.
Place on grill with cover down for 15 minutes at high heat.
The grill will smoke more than usual and you’ll smell that familiar hickory scent.
Have your side dishes ready: Saffron-infused Lentil carrot salad, assorted bruschetta and a green salad.
Serve the fish while still hot.
Pair with a fruit white that will stand up to the fresh herbs. I like the Gewurtztraminer from Corey Creek/Bedell Cellars in Cuthogue–check out bedellcellars.com  And better yet if you’re out on the North Fork this weekend, pick some up in person.  Corey Creek and Bedell Cellars are owned by Michael Lynne, co-founder of New Line Cinema and produce some of the best wine on the North Fork.
It has a perfect balance of fruit and acidity and will compliment the herbs and smokiness of the trout as well as the saffron in the lentil salad.
And if you feel like having some company while trying these recipes, join us on Thursday May 27th at 6 p.m. for a fund raiser-cooking class just across the street from The Greenporter Hotel in the spacious kitchen of Tifereth Israel. You will participate in cooking three courses and eating them too. Two spaces are left and the class size is limited to 25 people. Stay tuned for recipes for side dishes.
click here for menu.

cookingclassmenu5-14

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