Hickory Smoked Stuffed Trout
|Chopped onion||1⁄4 Cup (4 tbs)|
|Snipped dried apricots||1⁄4 Cup (4 tbs)|
|Orange juice||3 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Dry bread cubes||2 Cup (32 tbs) (2 1/2 Slices Bread)|
|Toasted slivered almonds||2 Tablespoon|
|Lake trout/Walleyed pike||5 Pound, dressed (1 Whole)|
|Cooking oil||1 Tablespoon|
About 1 hour before cooking, soak the hickory chips in enough water to cover; drain.
In skillet cook onion in butter till tender but not brown.
Stir in apricots, orange juice, sugar, bouillon granules, and celery salt.
Heat and stir to dissolve bouillon granules.
Remove from heat.
Add bread cubes and almonds; toss lightly.
Spoon stuffing into fish cavity.
Brush outside of fish with a little oil.
In covered grill arrange slow coals around edge of grill.
Sprinkle some of the dampened hickory chips generously over coals.
Center foil pan on grill, not directly over coals.
Place the fish in foil pan.
Close grill hood.
Grill till fish flakes easily with fork, about 1 1/4 hours.
Sprinkle hickory chips over the coals every 20 minutes.