I made this Saturday. Smoking time of 15 minutes is perfect. We really didn't get much from the tarragon, so will either add more or use lemon slices instead. I used cherry wood chips. I love my stove top smoker!
Bacon-Wrapped Smoked Trout With Tarragon
This trout dish turns smoky and succulent in a stove-top smoker. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.
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Credit: Todd Coleman
SERVES 2
12 slices bacon
2 whole rainbow trout (about 1 lb. each), cleaned
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
6 sprigs tarragon
1. Heat oven to 375°. Place bacon on a rimmed baking sheet, and bake until half-cooked, about 10 minutes. Remove from oven, and let cool. Brush inside and outside of each trout with 1 tbsp. oil, season with salt and pepper, and stuff with 3 sprigs tarragon each; set aside. Arrange 6 bacon slices, overlapping slightly, on a cutting board parallel to you. Place I trout over middle of bacon perpendicular to you, and wrap trout in bacon, arranging it seam side down on the rack of a stove-top smoker (see link for instructions). Repeat with remaining bacon and trout.
2. Prepare stove-top smoker according to manufacturer's instructions, using apple or pecan wood shavings (see Fuel and Flavor); place rack with trout inside. Smoke until fish is cooked through, about 15 minutes. Heat broiler to high and arrange a rack 4″ from broiler element. Transfer trout on smoker rack to a baking sheet and place under broiler; cook until bacon is crisp, about 2 minutes.
Ratings & Reviews (3)
We don't get fresh trout often in Atlanta, Georgia but I was in my home state of Alabama over the weekend and picked up some to pan fry. I saw this recipe, and decided to try it. After reading the review, I smoked the trout with more tarragon than the recipe called for. They were AWESOME!!!!!
Can I use Speckled Trout or other fish???
Bacon-Wrapped Smoked Trout With Tarragon
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