Recipe
Smoked rainbow trout with feta stuffing à la Henri Alén
Smoked rainbow trout with feta stuffing à la Henri Alén. Outdoor cooking at its best and everything tastes good outdoors.
7 ingredients
4 servings
7 ingredients
4 servings
Recipe
Smoked rainbow trout with feta stuffing à la Henri Alén
Smoked rainbow trout with feta stuffing à la Henri Alén. Outdoor cooking at its best and everything tastes good outdoors.
Ingredients
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-by-step
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.
