Trout Smoked on a Plank
Main Dishes • Russian
Description
Trout smoked on a plank.
Ingredients
- Trout 4 pieces
- Coarse Salt to taste
- Ground Black Pepper to taste
- Lemon 3 pieces
- Butter 2 spoons
- Bacon 8 pieces
Step-by-Step Guide
Step 1
Set the grill to direct grilling mode and preheat to 445°F. Place the boards on the grill and leave for 2–4 minutes, until they are charred on the bottom. Allow the boards to cool.
Step 2
Rinse the trout inside and out under cold water, then pat dry with a paper towel (both inside and out). Using a razor blade or sharp kitchen knife, make three diagonal cuts on each side of the fish (this enhances presentation and helps the fish cook more evenly). Generously season the trout inside and out with salt and pepper. Place a couple of sprigs of dill, lemon slices, and pieces of butter inside each fish.
Step 3
Using kitchen twine, tie a strip of bacon on both sides of each fish. Place the fish diagonally on the charred sides of the planks and add half a lemon next to each.
Step 4
Set up the smoker according to the manufacturer's instructions and preheat it to a medium temperature of 175 degrees, or as allowed by the smoker. Add wood as specified by the manufacturer.
Step 5
Smoke-roast the trout for 15–25 minutes at 345°F or 40–60 minutes at a lower temperature. The bacon should become crispy, and the fish should be fully cooked (the internal temperature of the fish should reach 140°F). Alternatively, you can grill the trout over direct heat on medium for about 10 minutes. If the edges of the board catch fire, spray them with water from a water gun. Serve the trout on the board with a half lemon.
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