Smoked trout and mackerel

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash fish inside and outside. Stir salt and 2 litres of water until the salt is dissolved. Place prepared fish side by side in the fat pan of the oven. Pour prepared brine over them and put them in a cool place for about 1 hour. After about 30 minutes, remove the mackerel fillets and turn the trout. Dab the mackerel fillets dry and sprinkle pepper on the inside. Take out finished trout and dab dry

2. 2

   Wash the rosemary and shake dry. Lightly crush juniper berries. In a roasting pan as wide as possible, spread approx. 250 g of smoked flour, rosemary and juniper berries evenly on the base. Heat the roaster at medium to high temperature until

3. 3

   In the meantime, depending on the size of the roaster, fold the sides or corners of the grill tray by approx. 90 °, so that the grill tray can stand on it without touching the hot bottom of the roaster. Line the grill tray with baking paper. Place fish in portions on the grill tray and place them in the smoking roaster for 15-20 minutes. Close tightly with a suitable lid. Remove the roaster from the stove after approx. 7 minutes. Check trout by pulling the backbones to see if they are cooked, otherwise continue smoking. Repeat the process for the remaining fish. Depending on the size and thickness of the mackerel fillets adjust the smoking time

4. 4

   Waiting time approx. 1 hour