Home-smoked trout

Home-smoked trout is good because… Yes, she is good for everyone! The peculiarity of this dish is that freshly smoked trout has its own special and unique taste. Cooking it is very simple, but it will require a small smokehouse and patience.

Olaf

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 90 % 19 g

Fats 10 % 2 g

Carbohydrates 0 % 0 g

97 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Gut the fish
Step 2:
Dry with a napkin
Step 3:
Rub with salt and spices
Step 4:
Smoke for 2 hours
Step 5:
Cut along the ridge
Step 6:
Remove the skin
Step 7:
We separate from the bones
Step 8:
Served with onion, tomatoes, pepper and baguette

It is better to cook a small fish, weighing about two hundred grams. Otherwise, the fish will not have time to salt and soak in spices.
Be sure to smoke the trout. This is an exquisite, delicious, fragrant and at the same time, simple and healthy food.
Please yourself and your loved ones. Arrange a little celebration!