Recipe by ellie_
I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)
For the brine
- 2 onions, unpeeled and quartered
- 2 bunches dill (or 2 tablespoons dried dill)
- 2 bunches parsley (about 1 cup)
- 6 garlic cloves, unpeeled
- 3 shallots, unpeeled
- 1 (4 inch) ginger, unpeeled
- 1 1⁄4 cups soy sauce
- 1 cup wine (red or white)
- 1⁄2 cup brown sugar
- 2 tablespoons kosher salt (or other coarse salt)
- 2 tablespoons onion powder
- 4 cloves
- 3 bay leaves
- 1 teaspoon garlic powder
- 1⁄4 teaspoon mace
For the fish
- 1 samon trout, 10-12 pounds (or 10 (8-10 ounce)
For the grill
- 5 lbs hickory chips (or other wood chips)
- charcoal, briquets
- cooking spray or vegetable oil
- 2 heads lettuce
- 2 onions
- 3 eggs
- 1⁄4 cup capers, drained
- 3 lemons
For the Horseradish sauce (recipe is below)
- 3 tablespoons dill (or 1 tablespoon dried dill)
- 1 tablespoon green peppercorn, drained and crushed
- 1 teaspoon onion powder
- 1 dash ground red pepper
- 1 dash mace
- 2 cups sour cream
- 1⁄2 cup grated fresh horseradish
- paprika, garnish
Directions See How It's Made
- To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). 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.
- 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.
- 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. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
- To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
- To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.