AtlantiCatch.ca

1. Jacqueline Said,

   YES! My Dad did one on the Weber Grill! He used a very low charcoal fire, and wrapped the fish in foil. The key was soaking the fish overnight in a salt water mix. It was a huge hit!
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2. David H Said,

   We used to serve it in a hotel I worked in as a chef, as the first respondant said it is pretty easy to make. I did it with rainbow trout, lake trout and a cross we have here in Canada called Salmon trout.

   You can brine it or just season it with an herb/spice rub, I would smoke it on a BBQ to but put it on tin foil. Use one side and leave the other side off, smoking chips, hickory or a fruit wood like apple or cherry, most hardware stores in the US and Canada carry either chips or a sawdust like matter.

   Just dampen it, put it in a packet made of tin foil, heat the one side get the smoking pouch going, place the trout one let it smoke and cook for 8-10 minutes for small fish and bigger piece it can take 15-25 minutes, then cool it. It should be allowed to sit for at least 12-24 hours to set the flavour.

   It can be served in pieces, I made a sauce with horseradish, mayo and sour cream with fresh dill, you also can use it like smoked salmon on bagels with cream cheese in the morning even as a spread with cream cheese, mayo and herb for an appetizer or pre-dinner snack tray.
   References :

3. depps_lover Said,

   Delicious!!!!!!!!!

   SMOKED WHOLE TROUT

   8 (8 to 12 inch) trout
   Water to cover
   1/4 c. salt
   1/2 c. brown sugar
   3 garlic cloves, rushed
   1 onion, peeled & crushed
   1 tsp. dill salt

   Mix all ingredients, add trout that have been cleaned and refrigerate for 24 hours. Remove from brine and drain on paper toweling. Air dry for 1 hour. Place on greased racks of an electric smoker. Using 3 pans of saw dust, smoke trout 3 to 4 hours, depending on size of trout and air temperature. Check one fish after 3 hours. Most people prefer smoked flesh to retain just a little moisture.
   References :

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