A mixture of sawdust from cedar, oak and other types of wood (according to taste) is used for the smoking – which also cooks the fish. This mixture will determine the aroma of the smoke.
Συστατικά
1 trout per person (approx. 300 g)
oil and lemon
finely chopped parsley
Οδηγίες
Sprinkle heavy salt on the trout and then smoke in a special chamber for 20-25 minutes.
Tip
Serve the trouts open: doused with a lemon-oil mixture and garnished with parsley and boiled potatoes.
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