Eating smoked fish like trout is very popular in Germany where you can buy many kinds from the fishmonger or weekly market. The Baltic Sea ("die Ostsee") and the North Sea (die "Nordsee") supply shrimp, flat fish, herring and mackerel, while streams and lakes dish up carp, trout and pike. In the north, fresh water eels are very popular and also served smoked and in soups.
Try smoked trout on fresh rolls as a sandwich, whole for dinner or as a welcome addition to soups and salads.
Makes 4 to 6 servings of fish, or you can scale the recipe up or down, depending on how much room you have in your smoker.
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 15 minutes
- 2 lb. freshwater trout, cleaned
- 1 clove garlic
- ***Fresh herbs as follows***
- Small bunch of parsley
- Several sage leaves
- Short sprigs of rosemary
To Smoke Over a Charcoal Fire
Prepare your smoking oven by starting your charcoal fire. Soak 2 cups (or so) of wood chips in some water.
Pat the fish dry. Put the garlic through a press, then rub the paste on the inside of the fish. Salt and pepper generously inside and out.
Lay the herbs together in a bundle in the cavity of the fish. Close with trussing needles or by sewing (Note: fish was not tied closed in picture).
Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Place the grill above that, not touching.
Place the fish on the grill, cover and smoke 30 minutes for small fish and up to 1 hour or more for large fish, until the internal temperature is 150°F or above. Add more wet chips as needed to keep the smoke up.
The fish is now ready to eat or use in your cooking projects, such as cream soups, on bread or sprinkled on salads. You may refrigerate for several days.
Note: If you run out of charcoal or wood chips before the fish is done (maybe you underestimated the amount or it's too cold to cook outside) finish baking in the oven on a tray.