Hot-smoked Sea Trout RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 sea trout, gutted and de-scaled 
Hot-smoked Sea Trout Preparation:Method:Prepare a hot smoker as described in this site's how to make a hot smoker. Add the fennel fronds to the water in the reservoir then surround this with the apple sawdust. Slice the fish into 25mm thick steaks then arrange these on the wire rack. Cover with a lid then place on a very hot barbecue or gas burner. As soon as the smoker begins smoking cook the fish for about 10 minutes, or until cooked through (when tested the fish will flake easily). Remove the fish from the smoker the set aside to cool completely. Either use in recipes calling for smoked sea trout or allow to cool in the refrigerator before using as part of a main course. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Hot-smoked Sea Trout to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Fish... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fish and herbs as primary ingredients: Kipper Pâté Iced Tomato and Basil Soup Kufta Hoot Peiouns y Stewed Thai Green Curry of Prawn and Fish Smoked Salmon Stack with Lime Sorbet Herring Rougail Marake Kaloune Cath Fôr gyda Oren a Chennin Fisherman's Brewis Italian Salad Dressing Mushrooms Trifolati Sea Bass in a Ginger Snap Crust Tarragon Sauce Scrumbii la Gratar cu Sos Picanti Nettle and Herb Greens Herbes de Provence Dagaa Thai Green Curried Cod Tamarillo, Onion and Preserved Lemon Salad Num Banh Choc Green Seasoning Mushrooms à la Greque Moroccan-spiced Sea Bass Ceviche Baked Cod with Ginger on Asparagus Balık Çorbası Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
