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Smoked Trout With Horseradish Sauce

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
European

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