Smoked salmon trout on toast
Recipe
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15 minutes
-
20-25 minutes
-
35-40 minutes
-
4 persons
Salmon trout is also known as rainbow trout. This delicious fish can be fried, grilled, smoked or steamed on your Big Green Egg. In this recipe the salmon trout is smoked to give it extra flavour. After this you can turn the fish into a delicious spread.
INGREDIENTS
SPREAD
- 1 salmon trout (cleaned)
- 7 sprigs of chervil
- 100 g crème fraîche
TO SERVE
- toast
In advance
- Ignite the charcoal in the Big Green Egg and bring it to a temperature of 120°C. Soak a handful of Pecan Wood Chips in water.
- Wash the salmon trout inside and out under running water and pat dry with a kitchen towel. Sprinkle the insides of the salmon trout with pepper and salt.
Method
- Sprinkle the soaked and still quite wet Wood Chips onto the glowing coals. Place the convEGGtor and the grid and place the salmon trout on top. Close the lid of your EGG and bring the temperature back to 120 °C. Let the trout smoke for 15-20 minutes.
- Remove the salmon trout from the EGG and leave to cool slightly. Pull off the chervil leaves and chop finely. Remove the skin of the trout and gently scrape the meat off the bone. Mix the crème fraîche and the finely chopped chervil with the salmon trout and season with salt and pepper.
- Serve the spread of smoked salmon trout on or with toast.
TIP
A delicious alternative is to serve a whole smoked salmon trout as a dish. Plan 1 salmon trout per person, and stuff the fish, for example, with slices of lemon and sprigs of thyme or rosemary for an extra touch of flavour.
Print
ENJOY! MAGAZINE #13
In this Enjoy! Magazine #13 we take you on a food tour through Copenhagen, with Danish chefs making their signature dish on the Big Green Egg especially for you. The magazine is also full of tasty recipes, such as a T-bone steak, grilled turbot and Instagrammable chocolate rolls.
