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.
Lucid Gypsy said:
It looks simple enough and I didn’t realise it was so quick 🙂
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lesleyconnor said:
Must try this one – not the five hour walk though!
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morselsandscraps said:
I was lucky. I had the benefit of the fish without the walk!
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Tish Farrell said:
Delicious! It’s a very long time since I tasted smoked fresh trout. You conjured its flavour here, Meg. Yum.
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morselsandscraps said:
Hallelujah Hugo! Came home tonight with a huge trevally.
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Tish Farrell said:
Just had to google it. That looks quite a catch.
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restlessjo said:
5 minutes with trout (or rather more 🙂 ) I wish I had the knack for deboning it.
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morselsandscraps said:
J was mortified because I found three bones!
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Susan at FindingNYC said:
This sounds delicious!
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Heyjude said:
Looks delicious, but a five hour walk? That’s some dedication to fishing.
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morselsandscraps said:
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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