Web Winery
Since 1995

Slow-Smoked Trout

Recipe from Salamandre Wine Cellars, first shared on Web Winery in 2001. No longer trading

Original page: Wayback Machine copy

Small trout marinated in olive oil, salt and pepper and smoked slowly over hardwood coals on a camp grill. Salamandre advised choosing a calm day when you aren't too hungry.

  • CourseMain course
  • TimeAt least half an hour over the coals, after an hour's marinating

Ingredients

Method

  1. Put the trout in a plastic bag with olive oil, salt, pepper and the soy sauce if you like, and marinate for an hour.
  2. Build a small fire and let it burn down to coals.
  3. Set the trout on a long-handled metal grill (folding camp grills work) propped 6 to 8 inches above the coals.
  4. Keep tossing moistened hardwood shavings or twigs onto the coals for a steady, fragrant smoke, and baste the fish with the marinade until it's gone.
  5. Smoke for at least half an hour, longer for bigger fish. It is done when the flesh falls off the spine with a flick of the fork.

Pair with

Pinot Noir, as Salamandre suggests. Its campfire potatoes go alongside.

Notes

  • It isn't worth trying on a windy day, the winery warns.

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