Preparation: 10 min
Marinating: 24 h
Cooking time: 30 min
Serves: 4
Ingredients:
1 trout fillet, 600g, bones in
300g salt
200g sugar
75g vodka
15g grapefruit zest
15g crushed juniper berries
10g crushed black pepper
Applewood chips
Preparation:
1. Mix the salt, sugar, vodka, grapefruit zest, juniper berries, and pepper. Cover the trout fillet and marinate for 24 hours until the trout becomes nice and firm.
2. Light your Kokko with a fire starter and a block of charcoal. The goal is not to generate heat, but to create glowing embers that will burn the applewood chips and produce a rich, thick smoke.
3. Once the charcoal block is glowing, cover it with pre-soaked applewood chips; a thick smoke will begin to appear.
4. Place the trout fillet on the grill and leave the top and bottom vents slightly open to allow gentle airflow for an even smoking process.
5. Smoke the trout for 30 minutes at high intensity, then remove it and let it dry for 24 hours in a cool place, uncovered.
6. Remove the bones and enjoy whenever you like. Cook the apples for 20 minutes; they are ready when they are nicely wilted. Let them rest for 10 minutes so they can settle and release their juices.
Tip:
Do not remove the bones from the trout fillet until the end, as it loses water during marinating; this prevents holes from forming where the bones were and keeps the fillet looking beautiful.
