German Geraucherte Forelle Nach Art Des Hauses (Smoked Trout)
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 tablespoons coarse salt
- 3 tablespoons Worcestershire sauce
- 1 lemon, juice of
- 2 fresh trout, weighting about (12 oz.)
- 1⁄2 cup chopped parsley
- 1⁄2 cup chopped watercress
directions
- Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
- Mix the parsley and watercress and place it inside the trout.
- To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
- Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
- German Traditional Cooking by Tony Schmaeling.
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RECIPE SUBMITTED BY
Olha7397
Canada