Preparation time: 10 min
Marinade : 24 h
Cooking time: 30 min
Serves: 4
Ingredients:
1 trout fillet, 600g, not deboned
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 firelighter and a block of charcoal. The aim is not to generate heat but to create glowing embers that will burn the applewood chips and produce a very 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 a gentle airflow for consistent smoking.
5. Smoke the trout for 30 minutes at high intensity, then remove it and let it dry for 24 hours in the fridge uncovered.
6. Debone and enjoy whenever you wish. 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:
The trout fillet is only deboned at the end because, as it loses water during marination, this prevents holes from forming where the bones were, thus preserving its appearance.
