Tea Smoked Trout by The Potted Lobster
So the shooting is over and
the fishing begins. I fear a wild spring salmon might be as popular as stir
fried panda! Likewise for a spring sea trout recipe! Hopefully this will be a
better year for the summer seatrout on my local haunt and give me enough to
harvest a couple.
So to the stocked lake we go hopefully for an over wintered fish, fully finned and that has fought like a demoned
Try a tea smoked trout - believe me once you’ve tried it you’ll keep a couple every time you’re out.
1 nice trout fillet skinned and pin bones removed
1 cup of salt
1 cup of sugar
2oz dry tea
Then to be honest go wild and add what ever you like. We often use pine tips, wild garlic seaweed, citrus fruits infused with gin or vodka. So in a bowl mix together salt sugar and flavouring.
1. Sprinkle half into a dish. Lay the trout fillets on top and cover with the
other half. Then leave it in the fridge for 12 hours.
(If you forget about it - leave for an other 36 hrs and you will have gravlax although I’d leave the skin on for gravlax)
2. Wash of salt sugar mix place on a wire rack in a metal tin with a tight fitting lid – an old biscuit tin is perfect.
3. Pour tea into bottom of tin ideally 1 inch over the fish. Tightly fit the lid and place over high heat for 2/3 minutes.
Turn the gas off and leave for 2 hours and it is ready to serve!
For the best results do
outside on camp fire or BBQ not in the house as the smoke might upset the
So get the trout gear out get pinch an hour or two at your local trout lake.
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