Smoked trout

No Canadian cookbook would be complete without a smoked fish recipe. Smoking is a traditional cooking technique that not only preserves the fish, but also imparts a unique flavour. This recipe takes a little longer to prepare for marinating and smoking the fish, but it is still very easy to make. The trout goes perfectly with fresh bread and potato salad (see here).

Makes 4 trout

4 kitchen-ready trout, about 250 g (9 oz) each

1 handful fresh pine needles

8 cups (2 litres) lukewarm water

1 tbsp salt

2 lemons

2 sprigs rosemary

Also:

1 handful smoking chips

200 ml (7 fl oz) apple juice

Rinse the trout and pine needles and place in a large roasting tin. Whisk the water and salt until the salt has completely dissolved. Pour the salt water over the trout, cover the tin with plastic wrap and refrigerate overnight.

Fire up your barbecue the next day. Combine the smoking chips and apple juice and set aside for 15 minutes to infuse. Push the coals to the side as soon as they glow white.

Remove the fish and pine needles from the brine, rinse thoroughly and dry thoroughly with paper towel. Wash the lemons under hot water, pat dry and slice. Rinse the rosemary and shake dry. Stuff the trout with the sliced lemon and rosemary. Tie the fish with kitchen twine to secure the aromatics inside.

Drain the smoking chips well and place them on the hot coals along with the pine needles. Immediately place the trout on the barbecue grill and close the lid. The temperature inside should be about 60–80°C (140–175°F). Cook the fish for 45 minutes before removing them from the barbecue. Best served warm.