Tea smoked trout

We found some great looking freshwater rainbow trout at the South Melbourne Market, but were then unsure what to do with them. We were advised that trout by itself can be a little bland, so we decided to lightly smoke it. This is the first time that either Mr or Mrs Sam have smoked any food, and it very very simple and highly recommended.

Ingredients

Method

  1. Line the bottom of a roasting pan with tinfoil (I forgot to do this, and it made an awful mess of my roasting tin!)
  2. Coat the bottom of the pan with the rice, then sprinkle over the tea and brown sugar
  3. Cut off the head of the trout, then butterfly but cutting down next to the backbone, careful not to cut all the way to the skin
  4. Place the trout on a rack and top with salt and the coriander
  5. Place the roasting pan on the barbecue for a couple of minutes till it starts smoking
  6. Place the trout rack into the roasting pan, and firmly seal with tinfoil
  7. Cook for 15 minutes, then turn off the heat and leave for a further 5 minutes
  8. Take off the tinfoil and debone the trout

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