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Smoked trout

  • 1kg (2 1/4 lb) trout fillets
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 tablespoons dried rosemary, crushed
  • 300g (11 oz) curing salt
  • 1 litre (1 2/3 pints) water
  • freshly ground black pepper to taste
  • 500g (1 1/4 lb) wood chips, soaked in water or wine and squeezed dry
  • Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
  • Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per 1cm (1/2 in) of thickness.
  • Meanwhile, prepare your charcoal barbecue for a four hour slow burn. Light and wait for the grey ash to cover at least 90 percent of the coals. The temperature should be at 65 degrees C before you get started.
  • Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminium foil - just big enough to hold the fillet, and season with pepper to taste. Place the fillets on the cooking rack. Sprinkle a handful of the soaked wood chips over the coals. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
  • Increase the heat in the smoker (add more charcoal) to 95 degrees C and let the fish smoke until the internal temperature of the fillets reaches 70 degrees C. Remove from the smoker and let rest for 20 minutes before serving.