Festival Recipe
Smoked Trout
Recipe by Seáneen Sullivan
Ingredients
- You will need a tray or a pot and a perforated tray or a vegetable steamer that fits inside.
Ingredients - One thick fillet of Goatsbridge Trout
- One teaspoon of Mileeven Honey
- Fine sea salt
- For smoking
- 1.5 tbsp raw rice
- 1 tbsp tea leaves
- 1 tbsp sugar
Method
- Brush trout with honey and sprinkle with sea salt. Leave aside uncovered for at least 45 minutes or in a container in the fridge overnight.
- This develops a pellicle for the smoke to stick to.
- Line the tray or pot with 4 layers of foil.
- In a small bowl, mix smoking ingredients together and place on the foil, spreading it out.
- Place a perforated tray or steamer over the tea/rice mix, so its sits above, and is not touching. You need space for the smoke to circulate.
- Place trout on the perforated tray or steamer. Cover the tray or pot with foil, then the lid or another tray.
- Place the pot or tray over a gas burner on high for 2 minutes until you begin to see puffs of smoke.
- Once you see smoke, turn heat down to medium for 3 minutes, then low for 5-7 minutes.
- Remove from heat carefully using oven mitts and let cool.
