Smoked mini rainbow trout

Yield: 4 servings

Ingredients

• 4 “land based farmed” rainbow trout fillets (remove bones)
• 2 tablespoons olive oil (30ml)
• 2 tablespoons fresh lemon juice (30ml)
• 1 cup mint tea (250ml)
• ¾ cup fresh mint (187 ml)
• ¼ cup maple syrup (62ml)
• ¼ cup salt (62ml)
• 2 tablespoons pepper (30ml)
• 3 handfuls of cherry wood chips

Directions

1. Combine the mint, maple syrup, salt, pepper, lemons and oil in a blender and blend until smooth.
2. Add trout and sauce into a sealable plastic bag and refrigerate for 4 hours.
3. Place 1 handful of the cherry wood chips in water to soak for 30 minutes.
4. Remove trout and bring trout to room temperature.
5. Prepare the grill for indirect heat. Turn the grill to high heat on one side and off on the other side.
6. Prepare the smoke package. Squeeze the excess water from the soaking cherry wood chips and place in the centre of a large piece of foil. Add the dry wood chips and close the foil around the chips to create a sealed package. Using a fork, poke holes in both sides of the wood chip package. Place the package directly over the heat source. Close the lid and wait for smoke. When you see smoke, lower the heat to 220 ºF (110 ºC).
7. Oil the grill and place the trout fillets on the grill skin side down. Close lid and smoke for one hour.
8. After 45 minutes, baste trout with mint tea and continue smoking until finished.