Trout can be cooked in various ways and it is on the menus of many high end luxury restaurants in Romania. Click here for recipes for smoked trout dishes
Smoke the trout on medium heat, using fir tree smoke, until it turns reddish-brown in colour. If beech tree is used instead, the trout will have a slightly sweet taste. Those who have specialised in smoking trout also use dried spruce cones, which lend the trout a slightly bitter taste. Before smoking the fish, you should keep them in salty water for 24 hours. You may also add spices, to your liking, pepper and bay leaves, to taste. Then keep the trout in the smoking room for four hours, until the fish turns reddish-brown.
Smoked fish can be eaten as such, or used in a salad. If you want to make a salad, you need one kilo of potatoes, 3-4 pieces of smoked trout, an onion, an apple and vinegar-pickled cucumbers. Boil the potatoes, peel them and then slice them in pieces half a centimetre thick. Slice the cucumbers, julienne the onion and finely slice the apple. Debone the fish to obtain fish fillet and slice it. Mix all the ingredients, add vinegar or lemon juice and salt to taste. Enjoy!
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