Lightly Smoked Ocean Trout Recipe

Inspired by Sepia

Time1h

Serves2

Toasted rye, lemon verbena, cucumber.

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Ingredients

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1
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Drain and place them in the smoker or in a smoker box if using a grill.
2
Smoke the Trout
Season the ocean trout fillets with sea salt and black pepper. Preheat the smoker or grill to medium heat. Once ready, place the trout on the grill or smoker rack, skin-side down. Add the soaked wood chips to the smoker or grill and close the lid. Smoke the trout for about 15-20 minutes, or until it is cooked through and flakes easily with a fork.
3
Prepare the Rye Toast
While the trout is smoking, toast the rye bread slices until golden brown.
4
Prepare the Cucumber and Lemon Verbena
Slice the cucumber thinly and toss it with the lemon verbena leaves and olive oil. Season with a pinch of salt and pepper to taste.
5
Assemble the Dish
Serve the lightly smoked trout on top of the toasted rye bread. Top with the cucumber and lemon verbena mixture. Garnish with lemon wedges on the side.