Smoked Trout

Name: Smoked Trout
Prep time: 3 d 2 h
Cook time: 3 d 2 h
Total time: 3 d 2 h
Yield: 20
Cuisine: Global
Ingredients: 3 bay leaves; 118 milliliters brown sugar; 59 milliliters capers, drained; 2 bunches dill (or 2 tablespoons dried dill); 3 Tbsps dill (or 1 tablespoon dried dill); 3 eggs; 118 milliliters grated fresh horseradish; 6 garlic cloves, unpeeled; 1 teaspoon garlic powder; 4 inches ginger, unpeeled; 1 dash ground red pepper; 2 Tbsps kosher salt (or other coarse salt); 3 lemons; 2 heads lettuce; 0 teaspoons mace; 1 dash mace; 1 teaspoon onion powder; 2 Tbsps onion powder; 2 onions; 2 onions, unpeeled and quartered; 20 servings paprika, garnish; 237 milliliters bunches parsley (about; 1 Tbsp green peppercorn, drained and crushed; 2 kilograms hickory chips (or other wood chips); 237 milliliters wine (red or white); 3 shallots, unpeeled; 473 milliliters sour cream; 296 milliliters soy sauce; 227 grams samon trout, 10-12 pounds (or 10; 20 servings charcoal, briquets

Smoked Trout might be just the main course you are searching for. This recipe serves 20. One serving contains 738 calories, 14g of protein, and 39g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of onions, brown sugar, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes roughly 74 hours. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree.

Ingredients you will need

Ginger

Onion

Brine

Equipment you will use

Food Processor

Pour into a dish or pan that is large enough to hold the fish.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups).

Ingredients you will need

Soy Sauce

Brine

Water

Ground Mace

Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.Soak hickory chips overnight in water.To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.Set drip pans opposite briquets.

Ingredients you will need

Salmon

French Fries

Water

Fish

Equipment you will use

Grill

Remove fish from brine and wipe dry.Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.

Ingredients you will need

Vegetable Oil

Salmon

Brine

French Fries

Fish

Cooking Spray

Equipment you will use

Grill

Frying Pan

Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly.

Ingredients you will need

Lettuce