Hay Smoked Australian Trout Recipe

Prepare the brine-dry cure

Pat the trout dry inside and out with paper towels. Mix kosher salt, granulated sugar and freshly ground black pepper in a small bowl. Rub the mixture evenly inside each trout cavity and over the skin. Place the trout on a wire rack set over a rimmed tray, cover loosely with plastic wrap and refrigerate for 20–30 minutes to firm the flesh and season lightly (this is a brief cure to improve texture and flavor; do not over-cure).

Rinse and dry

After 20–30 minutes, rinse the cure off quickly under cold running water, shake out excess water, and pat the trout very dry inside and out. Brush the skin and cavity lightly with olive oil to help smoke adhere and promote even browning. Insert a sprig of dill and a thin lemon slice into each cavity.

Prepare smoker / stovetop setup

If using a stovetop smoking method: line the bottom of a large heavy-duty saucepan or wok with a double layer of foil. Scatter the soaked wood chips in the center and mound the dry hay on top of the wood. Place a perforated rack or an inverted heatproof plate above the hay so the fish will sit above the smoking material. If using an outdoor grill or small smoker, arrange a foil packet of soaked wood chips and a loose layer of dry hay on a heatproof tray off to one side, with the trout placed on a rack above indirect heat. Preheat to a medium-low heat — the chamber/internal temp should be roughly 225°F (107°C) or below for gentle smoking.

Smoke the trout

When the smoker/grill/pot begins to produce fragrant smoke, reduce heat to maintain low steady smoke. Transfer the trout to the rack, cover tightly (lid on pan or close grill), and smoke gently for about 12–18 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork and an instant-read thermometer reads about 125–130°F (52–54°C) for medium doneness. Rotate once halfway through for even smoke. The hay will impart a delicate floral/grassy aroma — avoid heavy black smoke (too hot) which causes bitterness.

Rest

Carefully transfer the smoked trout to a platter and let rest at room temperature for 5 minutes. Squeeze a little lemon over the fish to brighten the flavor. If preferred, you can chill the fish for 30 minutes for a cooler, firmer texture before serving.

Make the relish

While the trout smokes, combine softened unsalted butter and finely chopped anchovy fillets in a small bowl. Use a fork to mash and blend until smooth and homogenous. Stir in English mustard, lemon zest, freshly ground black pepper and a pinch of cayenne if using. Taste and adjust: add a touch more anchovy for saltiness, more butter to mellow, or more lemon zest for brightness.

Chill or shape

Spoon the mixture onto a sheet of plastic wrap, roll into a log and twist the ends, or transfer to a small jar. Chill in the fridge for 10–20 minutes to firm slightly, or serve at room temperature if preferred. The relish keeps refrigerated for up to 2 weeks in a sealed container.

Warm the bread

Lightly toast the rye or sourdough slices until just crisp at the edges. Optionally rub the warm toast with the cut side of a lemon to add brightness.

Assemble

To serve, spread a generous spoonful of Gentleman's Relish on each slice of toast. Flake or portion the smoked trout over the relish, garnish with additional dill or microgreens and finish with a lemon wedge on the side. Serve immediately.