Smoked Trout

Ingredients

For the brine

• 2 onions, unpeeled and quartered
• 2 bunches dill (or 2 tablespoons dried dill)
• 2 bunches parsley (about 1 cup)
• 6 garlic cloves, unpeeled
• 3 shallots, unpeeled

• 1 (4 inch)  ginger, unpeeled
• 1 1/4 cups soy sauce
• 1 cup wine (red or white)
• 1/2 cup brown sugar
• 2 tablespoons kosher salt (or other coarse salt)
• 2 tablespoons onion powder
• 4 cloves
• 3 bay leaves
• 1 teaspoon garlic powder
• 1/4 teaspoon mace

For the fish

• 1 samon trout, 10-12 pounds (or 10 (8-10 ounce)

For the grill

• 5 lbs hickory chips (or other wood chips)
• charcoal, briquets
• cooking spray or vegetable oil

Garnish

• 2 heads lettuce
• 2 onions
• 3 eggs
• 1/4 cup capers, drained
• 3 lemons

For the Horseradish sauce (recipe is below)

• 3 tablespoons dill (or 1 tablespoon dried dill)
• 1 tablespoon green peppercorn, drained and crushed
• 1 teaspoon onion powder
• 1 dash ground red pepper
• 1 dash mace
• 2 cups sour cream
• 1/2 cup grated fresh horseradish
• paprika, garnish

Directions

1. 1

   To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.

2. 2

   Soak hickory chips overnight in water.

3. 3

   To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.

4. 4

   Set drip pans opposite briquets.

5. 5

   Remove fish from brine and wipe dry.

6. 6

   Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.

7. 7

   Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.

8. 8

   Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.

9. 9

   Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.

10. 10

    To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.

11. 11

    To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.

12. 12

    To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.