Smoked Trout With Horseradish Sauce
|Dressed trout||20 Ounce (Fresh Or Frozen Dressed , With Head And Tail Intact)|
|Cooking oil||1 Tablespoon|
|Tarragon sprigs/Dried tarragon||1|
|Hickory chips||1 Cup (16 tbs)|
|Horseradish sauce||1 Cup (16 tbs)|
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.
Serving size: Complete recipe
Calories 1631 Calories from Fat 960
% Daily Value*
Total Fat 101 g156%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 328.9 mg109.6%
Sodium 1663.7 mg69.3%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.72 g2.9%
Sugars 0 g
Protein 118 g236.3%
Vitamin A 7.4% Vitamin C 23.2%
Calcium 26.4% Iron 50.1%
*Based on a 2000 Calorie diet