The local fish shop had some beautifully fresh rainbow trout fillets. I cooked them on the BBQ with a a-maze-n smoke tube filled with apple wood pellets.
I first lighted the a-maze-n tube of pellets and let it burn for 10 minutes before I placed it inside the BBQ.
While the pellets was burning, I rubbed the fish fillets with some sesame oil and a little sea salt. I don’t brine my fish – it is just too salty for my taste. I put the fish fillets on a rack, over a tray, on the BBQ with the lowest setting. I then closed the lid and let the smoke and the BBQ do their jobs. The fish was ready in about 25 minutes.
I served the smoked fish fillets at room temperature, with a sauce of sour cream, dill and lemon juice.
I can’t say I am an expert of smoking – I only learned about it a year ago from ‘A Food Blog by a Old Fat Guy’. I love this blog from the far away land – as I read, I could smell the forest from the mountains in Canada.
Dreaming of the forests, l bough the closest thing I could find – apple wood chips from Tasmania. I have only a small bag, but it lasted a while. I did 4 lots of smoking with this – rainbow trout fillets, American ribs, salmon and pork belly. OMG, so very delicious!
I don’t have a smoker, but I have a super heavy duty 16-quart stainless steel stock pot that can cook ‘waterless’. It has a adjustable small hole in the lid which is perfect for checking out how much smoke has built up in the pot. I only used a small amount of wood chips which is sufficient for the size of the pot. Fish fillets can be cooked in about 20-30 minutes; meat requires further cooking after 30-40 minutes of smoking, which can be finished off on the BBQ.
I am quite time poor so I don’t use brine. For fish, I rubbed a little sea salt, a little sugar and some oil prior to cooking. For meat, I rubbed my favorite spices, salt and oil.
I like smoked salmon the best – rich, smoky and satisfying, with deliciousness lingering in your month for many hours after the meal.
I served the smoked salmon with a fennel, carrot and rocket salad, drizzle over a dressing with lemon juice, strawberry jam and sesame oil. I will post the recipe shortly.
Here is a quick write up of the very simple process: