Sarah's Kitchen

Sarah Sherriff
This is something that is just a little bit different but has lots of flavour.

Smoked Trout (using a hot smoker)


Place the fillets on the tray of the hot smoker.
Sprinkle with brown sugar and the salt.
Cook as per the directions of your smoker.
We find that about 10-15 mins is about right depending on the thickness of your fillets.
This is really nice served hot on a nice green salad and covered with a nice dressing or served cold with biscuits and cheese.
We use a Jarvis Walker stainless steel smoker (approx $59.95) and use either  Mallee root, Sheoak or Mesquite shavings.
Salt baked trout with creamy saffron sauce


Preheat oven to 190.