
Smoked Trout Fillet
Cure:
6 Trout Fillets:
600g Rock Salt
600g Demerara Sugar
200g Lemongrass (chopped)
200g Ginger
- Blitz all the afore mentioned ingredients in a thermo, on a high speed for 2 minutes or until a paste consistency is formed.
- Spread the cure evenly, covering both the skin and flesh sides of the trout fillets.
- Cover with cling wrap, allow to cure for 1 hour.
- Thereafter, lightly brush off the cure with a wet cloth.
Smoking Process:
American wood fire Chips
Charcoal
- Whether smoking in a Smoker or in a wok – place tin foil to cover the bottom of the item you’re using.
- Place 2-3 burning pieces of charcoal at the bottom in the centre.
- Have your fillets, skin face down, on a wired rack ready on the side.
- Now, completely cover your coals in smoking chips – the idea is to have as little heat and as much smoke as possible.
- Quickly place your wired rack on top of the wok with your smoking chips, and place the fillets away from the centre (where the charcoal is placed ie: avoiding the heat).
- Place the lid onto the wok or smoker and allow to smoke for 1 hour, however checking it after 30 minutes to make sure it is still smoking and also not too hot.