German Geraucherte Forelle Nach Art Des Hauses Smoked Trout Recipes

GERMAN GERAUCHERTE FORELLE NACH ART DES HAUSES (SMOKED TROUT)

Steps:

• Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
• Mix the parsley and watercress and place it inside the trout.
• To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
• Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
• German Traditional Cooking by Tony Schmaeling.

SMOKED TROUT

Steps:

• In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
• Prepare a hot smoker.
• Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
• Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
• Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.