SMOKED TROUT (BBQ RECIPE)

Smoked Trout (Smoked over Grape Vines)

• This unique and delicious Canadian recipe serves 4 people.
• The taste profiles from the smoked grape leaves are an amazing.
• A very memorable dish, and easily adapted to many other types of fish.

Ingredients:

4 fresh trout (gutted and scaled)
1 cup dry white wine
½ cup sugar
½ onion (sliced)
1 tablespoon whole mustard seeds
2 teaspoons Tabasco sauce
1 Aluminum pan
Several grape vines washed and cut into 1-2 inch pieces
Mustard and horseradish for serving

Preparation:

Combine wine, Tabasco, sugar, onion, and mustard seeds in a glass-baking dish. Add trout to marinade and refrigerate for 24 hrs, turning the fish every few hrs. Soak grapevine cutting in water for 2-3 hours before cooking time. Place soaked (3 hrs) grapevine cuttings into an aluminum pan and poke several air holes into pan. Then cover the pan with aluminum foil. Place the smoker box on very hot BBQ and reduce heat to medium for 10-15 minutes or until smoldering begins. Then quickly open up the lid careful not to let smoke escape and place the trout on the grill. Cook trout for 10-15 min or until meat flakes when pressed. Serve with mustard and horseradish along with other goodies, and make sure to be creative.

After BBQ smoking - Garnish and serve hot - Serve Whole

*** The trout in this dish could be replaced by a variety of other fresh fish ***
*** Make sure fish is prepared properly and fillet if desired ***
*** Freshness is the key ***