Hot Smoked Trout & Pickled Onions Recipe

Name: Hot Smoked Trout & Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Brook Trout; Olive Oil; Salt To Taste; 1 whole Medium Onion, Minced Or Finely Diced; 1 cup Red Wine; 1 Tablespoon Raspberry Vinegar (optional); 1 Tablespoon Port (optional); 1 teaspoon Sugar (if Not Using Port And Raspberry Vinegar); 1/4 cups Olive Oil; Lemon Juice To Taste

Servings: persons

1 whole Brook Trout
Olive Oil
Salt To Taste
1 whole Medium Onion, Minced Or Finely Diced
1 cup Red Wine
1 Tablespoon Raspberry Vinegar (optional)
1 Tablespoon Port (optional)
1 teaspoon Sugar (if Not Using Port And Raspberry Vinegar)
1/4 cups Olive Oil
Lemon Juice To Taste

1
FOR THE TROUT:
2
1.
3
Fillet the trout carefully so as not to damage the flesh.
4
Remove the pin bones from each fillet.
5
(For a visual explanation on how to do this, look at the related blog post.)
6
2.
7
Set up your smoker and lay the two fillets skin side down on the grill.
8
Cover it and smoke for 7 minutes.
9
Remove the lid and flip the fillet over flesh side down and smoke it for 7 minutes more.
10
3.
11
Lay the fillets carefully on a cutting board flesh side down.
12
The skin will peel off easily if you start from one end and peel it back to the other.
13
This will be your presentation side.
14
4.
15
Drizzle this side with olive oil and salt and garnish with the pickled onion vinaigrette.
16
FOR THE PICKLED ONION VINAIGRETTE:
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1.
18
Combine all ingredients in a saucepan (reserve the olive oil and lemon juice for later use), simmer and reduce until ingredients are tender.
19
2.
20
Finish the vinaigrette by whisking in olive oil and a drop of lemon juice.

148

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Brook Trout, Olive Oil, Salt To Taste, 1 whole Medium Onion, Minced Or Finely Diced, and more.

Yes, Hot Smoked Trout & Pickled Onions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Smoked Trout & Pickled Onions

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