Smoked Trout With Dill And Shallot Marinade Recipe - Fish Marinating Recipes and Marinade Resources

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Recipes: Fish

Smoked Trout With Dill And Shallot Marinade

Ingredients

Smoked Trout With Dill And Shallot Marinade

1/3	cup	Olive Oil
3	tbsp	Chopped Dill
1	tbsp	Lemon Zest
2	tsp	Spicy Mustard
1	tsp	Garlic, Chopped
2	tbsp	Dijon Mustard
1	tsp	Garlic, Crushed
2	tsp	Shallot, Minced
1	tbsp	Chopped Dill
2	tbsp	Olive Oil
	to taste	Salt And Pepper
1	lemon	Lemon Juice
3	cups	Hickory Wood
4	fillets	Trout
2	sprigs	Oregano
2	sprigs	Thyme
2	zest	Lemon Zest

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Directions

Marinade:
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.

Smoked Trout with Dill
Place 2 cups of hickory wood chips into a bowl of cold water to soak for 1 hour.

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.