Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt
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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt
Recipe By Michael Weldon
Ingredients
800 g – 1 kg rainbow trout, gutted
1 tsp salt
1 tsp Coles brown sugar
1 tsp black pepper
Dill and Lemon Yoghurt
1 cup Jalna Greek yoghurt
1 bunch of dill, chopped
½ lemon, juice
1 tbs preserved lemon, diced
2 tbs olive oil
1 tsp sea salt
Garnish
grilled sour dough
dill pickles
Method
Heat your smoker 150 degrees (C) with an even and consistent level of smoke.
Season the cavity of the fish with sugar, salt and pepper.
Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.
In a bowl mix together the ingredients for the dill and lemon yoghurt.
Once the fish is cooked allow to cool slightly.
Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.
