Smoked Trout Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 6 hickory woodchips, soaked overnight
  • 2 whole rainbow trout
  • 1 tablespoon oil


  1. Preheat a kettle or covered barbecue to low indirect heat. Let the coals burn down to ash, then add three woodchips to each pile of coals. When the chips begin to smoke, brush the trout with the oil, place in the middle of the barbecue, then lower the lid and cook for 10–15 minutes.
  2. Combine the dill and caper dressing ingredients in a small bow