Maple and Tea-Smoked Trout

cook time: 1hr

Difficulty: Easy

Prep time: 1hr allow curing time

Serves: 4 people

Ingredients

Instructions

The Trout

1. Evenly sprinkle the salt and sugar over the salmon
2. Combine the remaining ingredients in an appropriate dish 
3. Place in the trout and allow to cure, turn the trout every couple of hours to allow the cure to penetrate the fish. this process can take between 4 and 10hrs
4. Once the trout has been cured, rinse off any excess salt and sugar and pat dry
5. Prepare the smoker to 80-100C, the cooler the better
6. Place the fish on a high rack in the smoker, if your fish is butterflied place the skin side down
7. Smoke the trout for 1 hr or until the internal temp has reached 65C
8. Serve imediately or cool rapidly to avoid the fish drying out

Potato Salad

1. Blanch potatoes for 30min or until the skins begin to crack
2. Drain the water for the potatoes and allow to cool
3. Once cool enough to handle carefully peel the skins off and dice the flesh of the potato. Place into the fridge
4. Dice the remaining ingredients and add to a medium sized bowl
5. Once the potato is cool, add to the mayonaise and remaining ingredients and gentlry toss together, season with tobasco and salt and pepper

Tartare

1. Finely chop the herbs and the hard ingredients and place intoa medium sized bowl
2. Zest and juice the lemon, strain out any seeds
3. Combine all the ingredients in a medium sized bowl and mix well
4. Season with tobasco and salt and pepper