Fresh trout – filleted and de-boned (salmon is a good
substitute)
Maple syrup – half a cup per trout
Sea salt
White wine
Drambuie or Glayva – one capful per fish.
1. Place the fillets in a large, shallow dish, and sprinkle sea salt sparingly over the flesh.
2. Spread/brush maple syrup on the fillets.
3. Mix white wine and filtered water 50/50 – enough to cover the fish. Cover and refrigerate overnight.
4. Before smoking, dry the flesh off and drizzle a capful of your favourite whiskey-based liqueur, spreading with a pastry brush.
5. Smoke in your favourite way – hot or cold.
- Grant Dixon – NZ
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