Smoked Trout With Horseradish Sauce Recipe
Summary
CuisineEuropean
Ingredients
| 4 to 6 mesquite chunks | ||
| 2 8- to 10-ounce scaled drawn rainbow trout, coho salmon, or porgies, or | ||
| Salmon fillets | 12 Ounce | |
| Cooking oil Horseradish Sauce | ||
Directions
At least 1 hour before smoke-cooking, soak wood in enough water to cover.
Lightly brush outside and cavity of drawn fish (or both sides of fillets) with oil.
Tear off a piece of heavy foil large enough to hold fish in a single layer.
Prick a few holes into foil.
Drain wood.
Use one of the following methods to smoke-cook the fish.
Pass sauce with fish.
Lightly brush outside and cavity of drawn fish (or both sides of fillets) with oil.
Tear off a piece of heavy foil large enough to hold fish in a single layer.
Prick a few holes into foil.
Drain wood.
Use one of the following methods to smoke-cook the fish.
Pass sauce with fish.
Chef
