1 large rainbow trout fillet (500–800 g)

200 g feta cheese

10 pitted olives

5 leaves of basil

1 tbsp lemon juice

a little olive oil

salt and white pepper


Step 1

Remove bones from the fillet, if any. 

Step 2

Crumble the feta in a bowl. 

Step 3

Chop and add the olives and basil.
Also add the lemon juice and the olive oil.
Season the mixture with pepper.

Step 4

Cut the fillet open on the flesh side
by cutting lengthwise so that one
edge of the fillet is still attached to the skin.

Open the fillet like a book.

Place some feta stuffing in the middle with
a spoon, and save the rest for later.

Step 5

Carefully close the fillet. Season lightly with salt.
Place the fillet on the smoking rack with the skin
side down. Start smoking at level 3.

Place a handful of smoking chips on the tray and
start smoking. When smoke begins to properly form,
drop the temperature to level 1 and smoke for
about 30–40 minutes.

Step 6

Serve the rainbow trout with the rest of the stuffing
and for example a tomato-onion salad.

Products used in the recipe