Home Smoked Trout
|White wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Rainbow trout||4 Small, cleaned, with head and tail intact|
|Vegetable oil||1 Tablespoon|
|Red onions||3 , thinly sliced|
|Lemon||1 , thinly sliced|
1. Place smoking chips and wine in a non-reactive metal dish and stand for 1 hour.
2. Preheat covered barbecue to a low heat. Place dish, with smoking chips in, in barbecue over hot coals, cover barbecue with lid and heat for 5-10 minutes or until liquid is hot.
3. Place trout on a wire rack set in a roasting tin. Brush trout lightly with oil, then top with onions, lemon and dill. Position roasting tin containing trout on rack in barbecue, cover barbecue with lid and smoke for 15-20 minutes or until trout flakes when tested with fork.