Smoked trout on a board
4 servings
60 minutes
Smoked trout on a board is a dish that combines ancient Russian culinary traditions with modern grilling techniques. Historically, smoking was used to extend the shelf life of fish, but today it has become an art that imparts a unique aroma and flavor. Prepared trout infused with salt, pepper, dill, and lemon acquires a tender texture and bright smoky taste thanks to smoking on wooden boards. Crispy bacon adds richness and zest, while lemon highlights the freshness of the fish. This dish is perfect for a cozy evening outdoors or a festive table setting, offering guests unforgettable taste sensations. It can be served directly on the board, preserving a rustic style and conveying the atmosphere of Russian culinary heritage.
1
Set the grill to direct grilling mode and preheat to 230 degrees. Place the boards on the grill and leave for 2-4 minutes until they char on the bottom. Let the boards cool.
2
Rinse the trout inside and out with cold water, then pat dry with a paper towel (inside and out). Using a razor blade or sharp kitchen knife, make three diagonal cuts on each side of the fish (this looks great and helps it cook more evenly). Generously season the trout inside and out with salt and pepper. Place a couple of sprigs of dill, lemon slices, and pieces of butter inside each fish cavity.
- Trout: 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Lemon: 3 pieces
- Butter: 2 tablespoons
3
Use twine to secure a strip of bacon on each side of the fish. Place the fish diagonally on the charred sides of the boards and add half a lemon next to it.
- Bacon: 8 pieces
- Lemon: 3 pieces
4
Set up the smoker according to the manufacturer's instructions and preheat it to medium temperature - 175 degrees or as allowed by the smoker. Add wood as specified by the manufacturer.
5
Smoke-roast the trout for 15–25 minutes at 175 degrees or for 40–60 minutes at a lower temperature. The bacon should be crispy, and the fish should be fully cooked (the internal temperature of the fish should reach 60 degrees). Trout can be cooked in direct grilling mode over medium heat (this takes about 10 minutes). If the edges of the board catch fire, spray them with water from a water gun. Serve the trout on a board with half a lemon.
- Trout: 4 pieces
- Bacon: 8 pieces
- Lemon: 3 pieces