Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

  • 800 g – 1 kg rainbow trout, gutted

  • 1 tsp salt

  • 1 tsp Coles brown sugar

  • 1 tsp black pepper

Dill and Lemon Yoghurt

  • 1 cup Jalna Greek yoghurt

  • 1 bunch of dill, chopped

  • ½ lemon, juice

  • 1 tbs preserved lemon, diced

  • 2 tbs olive oil

  • 1 tsp sea salt

Garnish

  • grilled sour dough

  • dill pickles

Method

  • Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

  • Season the cavity of the fish with sugar, salt and pepper.

  • Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

  • In a bowl mix together the ingredients for the dill and lemon yoghurt.

  • Once the fish is cooked allow to cool slightly. 

  • Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

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