Hot-smoked trout on rye toasts

Name: Hot-smoked trout on rye toasts
Total time: 37 min
Ingredients: 750g-1kg sustainable trout or wild salmon fillet (or in 2 fillets), skin on, pin boned; 5 tbsp fine sea salt; 1½ tbsp granulated sugar; 2 tsp black peppercorns, crushed; 1 tsp fennel seeds, crushed; 3 tbsp crème fraîche; 2 tsp mustard (any you like); 2 tsp golden caster sugar; 1 tbsp cider vinegar; Bunch dill, half finely chopped; 3 medium free-range eggs at room temperature; 6 slices dark rye bread; Butter for spreading; 3-4 small ready-cooked beetroot; You’ll also need; Charcoal BBQ; Sustainable smoking chips/chunks (hickory, oak or apple)

www.deliciousmagazine.co.uk

Gill Meller fires up the barbecue to create an outdoorsy festive treat: a nice big fillet of hot-smoked trout, served with eggs on rye toasts

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

750g-1kg sustainable trout or wild salmon fillet (or in 2 fillets), skin on, pin boned
5 tbsp fine sea salt
1½ tbsp granulated sugar
2 tsp black peppercorns, crushed
1 tsp fennel seeds, crushed
3 tbsp crème fraîche
2 tsp mustard (any you like)
2 tsp golden caster sugar
1 tbsp cider vinegar
Bunch dill, half finely chopped
3 medium free-range eggs at room temperature
6 slices dark rye bread
Butter for spreading
3-4 small ready-cooked beetroot
You’ll also need
Charcoal BBQ
Sustainable smoking chips/chunks (hickory, oak or apple)