German Geraucherte Forelle Nach Art Des Hauses (Smoked Trout)

1. 1

   Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).

2. 2

   Mix the parsley and watercress and place it inside the trout.

3. 3

   To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.

4. 4

   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.

5. 5

   German Traditional Cooking by Tony Schmaeling.

* Per serving · 4 servings · Values may vary.

No additional tips available.