Home-smoked trout with feta salad

Home-smoked trout with feta salad

More Home Comforts
Peter Cassidy

I’m lucky enough to live near the home of river trout, the River Test in Hampshire, and I’ve fished on the river a few times in search of the prize – the great brown trout. When I do catch one – and it doesn’t happen often – this is one of the dishes I make. Smoked trout has a milder flavour and to me is less strong than salmon. Home-smoking is actually very easy and gives a wonderful flavour that you can’t get in the bought stuff.


Quantity Ingredient
100g caster sugar
200g sea salt
1 large trout, cleaned, filleted and pin-boned
1 tablespoon white balsamic vinegar
3 tablespoon extra virgin olive oil
sea salt
freshly ground black pepper
2 shallots, cut into rings
200g cooked beetroots, roughly chopped
200g feta cheese, roughly chopped
100g watercress


  1. Mix the sugar and sea salt together in a bowl. Place a couple of pieces of clingfilm on top of each other on a work surface, then sprinkle a quarter of the salt sugar mixture onto the centre in a line. Place one trout fillet, skin-side down, on the salt sugar and cover with one-third of the remaining mixture, then cover with the clingfilm. Repeat with the other fillet and the rest of the salt sugar. Place on a tray in the fridge for 12–24 hours.
  2. Remove the trout from the clingfilm and brush off the salt sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry.
  3. Place three lit candles underneath a bucket barbecue with holes at the bottom. Cover the base with foil, then sprinkle over a generous handful of oak chips. Drizzle with a little water, then place a grate over the top and lay the trout, skin-side down, in the centre. Cover with a lid and leave to smoke for 1½ hours, checking that the chips are smouldering, not burning. Remove and allow to cool.
  4. Whisk the vinegar and olive oil together, and season with salt and pepper.
  5. Place the shallot rings, beetroots and feta on a plate, and flake the smoked trout over the top. Finish with the watercress leaves and a drizzle of dressing.
Home Comforts
British food
classic recipes
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