Ingredients
A fisherman son
A long drive
An overnight camp
A five hour return walk
Two fat trout
A smoker
Hickory sawdust
Method
Put the sawdust on the smoker tray
Lay the trout side by side on the rack, adjusting levels to accommodate their fat juiciness
Fit the lid of the smoker tightly
Light the metho burner underneath
Leave for 10 minutes and test: add another 5 minutes smoking time
Serve
Lift the trout carefully onto a plate.
Provide a knife and fork for the expert dismemberer
Watch him peel away the skin; lift the flesh from the bones; raise the bones neatly and put aside.
It looks simple enough and I didn’t realise it was so quick 🙂
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Must try this one – not the five hour walk though!
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I was lucky. I had the benefit of the fish without the walk!
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Delicious! It’s a very long time since I tasted smoked fresh trout. You conjured its flavour here, Meg. Yum.
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Hallelujah Hugo! Came home tonight with a huge trevally.
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Just had to google it. That looks quite a catch.
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5 minutes with trout (or rather more 🙂 ) I wish I had the knack for deboning it.
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J was mortified because I found three bones!
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This sounds delicious!
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Looks delicious, but a five hour walk? That’s some dedication to fishing.
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Not me I assure you. It’s a spot my son and his mate discovered while they were fruit-picking years ago. He hadn’t been for ten years – this time they caught four, last time more than 50 – for whatever reason.
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