Servings Prep Time Cook Time
8-10 10 minutes 16-20 hours
Ingredients
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1 side of fresh trout
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500g Dark Brown Sugar
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500g Maldon Sea Salk
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30ml Whiskey (we use Laphroaig)
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A handful of rosemary finely chopped
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A handful of thyme finely chopped
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Create the brine - mix the salt, sugar, herbs and whiskey and pack all around the fish. Leave to brine uncovered in the fridge for 4-6 hours.
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Set the Charlie Oven up for cold smoking. Add a ProQ smoke ring inside the oven packed tightly with oak wood dust. Light the underside of the ring with a tea light. Place the smoking ring in the base of the oven.
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Wash the brine off the fish. The brine will draw out moisture from the fish, making it firmer to touch. Wash the fish and pat it dry.
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Use a butcher’s hook to pierce through the flesh of the fish at its thickest point. Hang the fish in the oven, hooking it onto a cooking rack placed at the top position of the oven. Place the smoke directly below or near the fish.
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Leave to smoke for at least 12 hours or overnight.
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The fish is ready to eat after smoking. Slice it finely, and serve.