Scotch-Smoked Trout or Salmon

Name: Scotch-Smoked Trout or Salmon
Ingredients: whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.); whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.); whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.); whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.); 3 cups water; 1 cup dry white wine; ½ cup light brown sugar; 20 juniper berries, ground; ½ cup pickling spices; 4 teaspoons coarse salt; 3 tablespoons cracked black pepper; zest of two lemons, finely chopped; whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.); whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.); whole fish, butterflied or fillet of fish (salmon, trout, shark, halibut, etc.)

Preparation info

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Serve fish with rye or pumpernickel bread with unsalted butter, garnish with small gherkins or cornishons. Grant & June Browne, Kimberly, British Columbia.

Ingredients

Wet Brine

3 cups water
1 cup dry white wine
½ cup<

Starter
Gluten-free
Pescatarian
June

Method

Heat the water and wine in a medium sized pan and bring to a boil over high heat, add the brown sugar and quickly reduce heat to medium low and stir until sugar dissolves. Add the berries, pickling spice, salt, pepper and zest. Cover, reduce heat to simmer and cook for one hour. Remove from heat, strain brine through a cheesecloth, discard spices, and cool the brine in the refrigerator.