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Foodgeek: |
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Servings: |
1 recipe |
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Ingredients: |
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2 tbsp. coarse salt
3 tbsp. Worcestershire sauce
Juice of 1 lemon
2 fresh trout, weighting about (12 oz.) 375 g each, cleaned
1/2 cup chopped parsley
1/2 cup chopped watercress
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Directions:
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Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
Mix the parsley and watercress and place it inside the trout.
To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with
a cream and horse-radish dressing.
German Traditional Cooking by Tony Schmaeling
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Comments from olga
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From the Hotel zur Alten Thorschenke in Cochem. Now that household-size smokers are available, this recipe is worth trying. The result is a very tasty smoked trout. No smoking time or method of smoking is given as instruction for the use of the individual smoker should be followed.
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