Smoked rainbow trout with feta stuffing à la Henri Alén
- 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
Remove bones from the fillet, if any. Crumble the feta in a bowl. Chop and add the olives and basil. Also add the lemon juice and the olive oil. Season the mixture with pepper. 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.
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.
Serve the rainbow trout with the rest of the stuffing and for example a tomato-onion salad.