Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Hot-smoked trout with herb crème fraîche


You can prepare the hot-smoked trout a day ahead.

You'll need

170 gm (1 cup) sea salt flakes 110 gm (½ cup) brown sugar 2 fresh bay leaves 1 garlic clove, crushed 1 tsp black peppercorns, lightly crushed 1 side of ocean trout (about 1.1kg), pin-boned 300 gm woodchips, such as mesquite or hickory, soaked in cold water for at least 1 hour, drained   Herb crème fraîche 250 gm crème fraîche ½ cup (firmly packed) herbs, such as dill, chives and flat-leaf parsley, finely chopped Finely grated rind of 1 lemon, juice of ½

Method

  • 01
  • Whisk salt, sugar, bay leaves, garlic, peppercorns and 2 litres water in a bowl to combine, submerge trout fillet and refrigerate until lightly brined (6-8 hours). Remove trout from brine, pat dry with absorbent paper and set aside on a wire rack to dry slightly and form a skin (1-1½ hours; see note).
  • 02
  • Meanwhile, preheat a coal-bedded kettle barbecue to low heat and set up for indirect grilling (see note). Add one-quarter of woodchips around coals and cook until smoke appears. Place trout on rack skin-side down, cover and smoke, adding extra woodchips as required, until cooked through (30-40 minutes). Remove from heat and set aside to cool to room temperature.
  • 03
  • Meanwhile, for herb crème fraîche, whisk ingredients in a bowl to combine, and season to taste. Serve with flaked smoked trout.

Note Drying the trout after brining creates a skin, called a pellicle, that helps seal in the moisture before smoking the fish. Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Light, lean cool-climate chardonnay or Chablis.

Featured in

Apr 2011

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Recipes with scallops

recipes

Kingfish and scallop ceviche with tomato oil

Nine ways to dress oysters

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fresh chilli recipes

recipes

Indian-style prawn, turmeric and okra curry

Sri Lankan snapper curry with basmati rice and yoghurt

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×