SUCCULENT SMOKED TROUT with CREAMY DILL SAUCE & TOMATO RELISH
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Cooking Methods For this Recipe
SUCCULENT SMOKED TROUT with CREAMY DILL SAUCE & TOMATO RELISH
This rainbow trout is full of flavor and kept succulent throughout the cook with the addition of mayonnaise. It’s stuffed with fresh herbs and baked in a Traeger grill. A Traeger grill uses natural hardwood pellets to impart a delicious smoky flavor to the fish. We’ve used apple pellets in the Traeger grill. A gas grill or charcoal kettle can also be used for this recipe. Apple wood chips can be used in a smoke box for a gas grill and they can be placed directly on charcoal in a charcoal kettle.
Equipment
- smoker
- small bowl
- paper towels
Ingredients
TROUT
CREAMY DILL SAUCE
- ½ cup 120 ml Greek-style yogurt
- ½ cup 120 ml sour cream
- 1 tbsp 15 ml horseradish cream
- ¼ cup 13 g fresh dill, chopped
- 1 tbsp 3 g chopped fresh chives
- ½ tsp salt
- ¼ tsp pepper
TOMATO RELISH
- 1 tsp sugar
- 2 tbsp 30 ml lemon juice
- 1 medium tomato finely chopped
- 1 small Spanish onion finely chopped
- 2 tbsp 6 g chopped fresh mint
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Rinse the trout under cold water (including the cavity) and pat it dry with paper towels. Make three diagonal slits, ½ inch (1 cm) deep on each side of the thickest part of the fish. This helps impart flavors into the flesh during grilling.
- Coat the fish with the olive oil and season it with the salt and pepper. Add the mayonnaise, lemon slices, parsley and dill to the cavity of the fish. The mayonnaise will help keep the flesh succulent throughout the smoking process.
- To make the Creamy Dill Sauce, in a small bowl, mix the Greek yogurt, sour cream, horseradish cream, dill, chives, salt and pepper. Refrigerate until needed.
- For the Tomato Relish, in another small bowl, mix the sugar and lemon juice until slightly dissolved. Then add the tomato, onion, mint, salt and pepper. Refrigerate until needed.
- Prepare a smoker grill for indirect heat and set it to 350°F (180°C. If you’re using a gas grill, add a smoker box filled with pre-smoked apple chips. For a kettle grill, add a handful of apple chips directly to the lit charcoal.
- Place the fish on the grill grate in the smoker and cook for 10 minutes a side, or until the fish is cooked through. The fish should flake easily and without resistance away from the bone with a fork when it’s ready. The internal temperature should be approximately 145°F (65°C).
- Serve immediately with the Creamy Dill Sauce and Tomato Relish on the side.
Dish
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