Smoked Trout With Horseradish Sauce Recipe
Are you looking for a special Smoked Trout With Horseradish Sauce recipe? A yummy Main Dish dish that I recommend to my friends is this recipe of Smoked Trout With Horseradish Sauce. Add this Smoked Trout With Horseradish Sauce to your list of choicest foods and make it whenever you want to.
Ingredients
2 tablespoons salt
2 8 to 10 ounce fresh or frozen dressed trout, with head and tail intact
Cooking oil
Fresh tarragon sprigs or dried tarragon
Hickory chips
Lemon slices
Lemon leaves (optional)
Radicchio (optional)
1 recipe Horseradish Sauce
Directions
In a large mixing bowl make a brine by combining 8 cups water and salt.
Soak trout in brine overnight in the refrigerator.
Rinse with water; pat dry with paper towels.
Lightly brush the trout skin and cavity with oil.
Stuff the cavity with tarragon.
Smoker directions: About 1 hour before cooking, soak 2 cups hickory chips in enough water to cover.
Arrange a full pan of coals in smoker and ignite.
When coals are hot, drain the hickory chips; sprinkle some over coals.
Fill water pan of smoker with water; set in place.
Place stuffed fish on grill over water pan.
Cover and cook for 1 to 1 1/4 hours or till done, replenishing coals, hickory chips, and water, if necessary, every 30 minutes.
Skin trout; remove head and tail.
Arrange on serving plate with lemon slices, lemon leaves, and radicchio, if desired.
Soak trout in brine overnight in the refrigerator.
Rinse with water; pat dry with paper towels.
Lightly brush the trout skin and cavity with oil.
Stuff the cavity with tarragon.
Smoker directions: About 1 hour before cooking, soak 2 cups hickory chips in enough water to cover.
Arrange a full pan of coals in smoker and ignite.
When coals are hot, drain the hickory chips; sprinkle some over coals.
Fill water pan of smoker with water; set in place.
Place stuffed fish on grill over water pan.
Cover and cook for 1 to 1 1/4 hours or till done, replenishing coals, hickory chips, and water, if necessary, every 30 minutes.
Skin trout; remove head and tail.
Arrange on serving plate with lemon slices, lemon leaves, and radicchio, if desired.
