Smoked Trout With Horseradish Sauce
|Salmon/Rainbow trout /coho salmon /porgies||20 Ounce, scaled (2 Fishes 10 Ounce Each)|
|Salmon fillets/Mackerel fillets||12 Ounce (1/2 Inch Thick)|
|Cooking oil||1 Tablespoon|
|Horseradish sauce||1 Tablespoon|
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.
Use one of the following methods to smoke-cook the fish.
Pass sauce with fish.