Barrel-Smoked Trout with Baked Potato and Salad

Name: Barrel-Smoked Trout with Baked Potato and Salad
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 whole trout (about 1.1 lbs or 500 grams); Salt, to taste; Garlic powder, to taste; Paprika, to taste; 1 1/2 tablespoons oil (20 ml); 1 small red bell pepper; 2 1/2 tablespoons heavy cream (40 ml); 1/2 teaspoon mixed dried herbs (2 g); 2 large potatoes; 2 sheets aluminum foil; 1 1/2 ounces shredded or sliced cheese (40 g); 2 teaspoons butter (10 g)

Solecito 🫰🏽 @Solecito241198

Bogotá

I wanted to enjoy fish in a different way and get a bit of that smoky flavor.

Solecito 🫰🏽 @Solecito241198

Bogotá

I wanted to enjoy fish in a different way and get a bit of that smoky flavor.

Saved

Ingredients

1 hour

Serves 2 servings

1whole trout (about 1.1 lbs or 500 grams)
Salt, to taste
Garlic powder, to taste
Paprika, to taste
1 1/2 tablespoonsoil (20 ml)
1small red bell pepper
2 1/2 tablespoonsheavy cream (40 ml)
1/2 teaspoonmixed dried herbs (2 g)
2large potatoes
2 sheetsaluminum foil
1 1/2 ouncesshredded or sliced cheese (40 g)
2 teaspoonsbutter (10 g)

Saved

Steps

1 hour

1

Season the trout with salt and fresh garlic on the skin.
2

Mix garlic powder, paprika, oil, roasted and chopped red bell pepper, heavy cream, butter, and mixed dried herbs.
3

Spread the mixture over the flesh of the trout and let it rest for 15 minutes.
4

Cook the trout in the barrel smoker for 40 minutes.
5

Wash the potatoes, wrap them in aluminum foil with salt and oil, and bake in an air fryer at 350°F (180°C) for 60 minutes.
6

Open the potatoes, mash the insides without breaking the skin, and mix with heavy cream and garlic powder.
7

Fill the potatoes, top with cheese, and broil in the barrel smoker until golden brown.