• 2 c. water
• juice of 1 lemon
• 5 cloves garlic, sliced
• 4 cloves shallot, sliced
• 2 tbsps. salt
• 2 tbsps. sugar
• 2 tbsps. chopped dill
• 6 (12 oz.) boneless rainbow trout
Horseradish Cream:
• 1 c. cr`eme fraiche
• 1/2 c. horseradish (drained)
• 1 tsp. Dijon mustard
• 1 tsp. chopped dill
• 1 tsp. lemon juice
• salt and pepper
Mix the brine ingredients. Pour over the trout. Marinate in the refrigerator
for 4 to 5 hours. Smoke trout in covered grill for 25 minutes at 250-300
degrees .
Grilling instructions:
You must have a grill with a tight-fitting lid to make this technique
work. Start by soaking wood chips in water for several hours. Build a
charcoal fire in only half of your grill. Place a shallow pan of water
in the other half of the grill. When the fire is glowing and ready for
cooking, scatter wet wood chips on top of the coals; this should produce
lots of smoke. Place the fish on grill directly over the pan of water.
Put the lid on grill to trap the smoke inside. Using this cooking method,
trout will be finished cooking in about 25 minutes.
To make cr`eme fraiche: Combine 1 c. whipping
cream and 2 tbsps. buttermilk in a glass container. Cover and let stand
at room temperature from 8 to 24 hours, or until very thick. Stir well
before covering and refrigerate up to 10 days.
