375. California Farm Caviar Stuffed Smoked Trout
Hobby Horseman @HobbyHorseman
Rubbing the insides of fresh flash frozen trout with a teaspoon of caviar, anchovis paste, stuffed with a slice of lemon and some capers, smoked an hour on the grill, a special dinner served for a special Sunday guest. I use fish grills, they keep the insides of the fish from drying out when smoking.
375. California Farm Caviar Stuffed Smoked Trout
Rubbing the insides of fresh flash frozen trout with a teaspoon of caviar, anchovis paste, stuffed with a slice of lemon and some capers, smoked an hour on the grill, a special dinner served for a special Sunday guest. I use fish grills, they keep the insides of the fish from drying out when smoking.
Cooking Instructions
- 1
Wash trouts inside out with salted cold water, soak in salted water, 2 hours. dy. Rub cavity with olive oil, anchovis paste and caviar.
- 2
Stuff inside cavity of trout with slices of meyer lemon and capers, press into oiled fish grills, close and lock, let flavors mix while heating up the barbecue smoker.
- 3
Start barbecue with mesquite charcoal in charcoal chimney, when white hot, spread single layer of coals over barbecue, cool with closed lid till handwarm. Sprinkle soaked hardwood at end of griddle over coals, away from the trout, smoke an hour, serve. Save head, skin, bones to make catfood.
- 4
Served with oxtail soup, garlic bread, Pinot Grigio, sweet potato french fries, steamed green beans and pearl onions, truffled chocolate and rum fruit.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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