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Hot smoked bourbon trout

By February 19, 2021 , ,

This is a simple wintry salad, with flavours that pair so well together.  Smoky trout paired with sweet earthy beetroot and sharp apple. Hot smoking is a quick way of infusing flavour with fish, do allow the fish to rest for an hour to let the smoky aromas settle before serving. 

10g fine salt
10g brown sugar
50ml bourbon
1 rainbow trout filleted skin on
1 beetroot peeled 
20ml olive oil
Half an Elstar apple 
5ml lemon juice

Mix together the salt and the sugar and sprinkle lightly over the trout fillets
Pour the bourbon into a deep dish baking tray and place the trout fillets in flesh side down 
Place in the fridge for 1 hour
Preheat the oven to 190c (fan) 200c (normal) 
Cut the beetroot into eighths and place in a baking dish, drizzle with the oil and cook in the oven for 30 - 45 minutes or until a knife pierces them easily
Place the beetroot to one side to cool
After the trout has cured for one hour, rinse off the cure and place on a cooling rack in the fridge for a further hour to allow it to air dry
Set your BBQ up for indirect cooking at 70c with hickory chips or set your smoker up for hot smoking with hickory wood dust at 70c
Place the fillets on a rack on your BBQ or smoker and smoke for roughly 1 hour or until it reaches 68c internal temp, this will depend on the thickness of the trout, so it may take longer
Once cooked place to one side to cool
Slice the apple thinly and sprinkle with the lemon juice
Remove the skin from the trout and cut into slices
Arrange on a plate with the apple and beetroot

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