Trout Smoking in Pot

Gut and rinse trout. Melt salt in water, mortar spices. Everything in the marinade form. Put the trout in the marinade and refrigerate or cool in the cellar for 8-24 hours. Wash trout and pat dry very well, if necessary, leave to dry for another hour (I did not do this). You need a large cooking pot of about 30 cm ø, with lid (!). Spread sawdust evenly on the bottom of the pot, put a steaming grid on it (e.g. the thing from the microwave), put the trout on it, put the lid on. On the kitchen stove with it and full throttle form.

Turn on the extractor hood. You would think that this would make the kitchen a mess, but that is not the case. The smoke stays in the cooking pot. When smoke is well formed, the temperature can be turned down.

The trout will be cooked after 25-30 min. The eyes must be white.

Tastes good warm, lukewarm or possibly cooled. It goes well with fresh baguette, white wine and a little horseradish cream.

By the way, you can easily clean the cooking pot another time with dishwashing liquid and a scraper sponge.

Tip: Stock up on a range of high-quality spices – it pays off!

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