Rainbow Trout in a Smokehouse

Description

A tasty appetizer for any gathering. Soak 1 cup of alder wood chips in water. Rub the trout with salt and pepper, and place lemon and a bay leaf inside the fish. Line the bottom of the smoker with the previously soaked alder chips, place the fish on top, and close the lid. Place the smoker over the heat. As soon as white smoke starts to come out from under the lid, start timing. 8–10 minutes will be enough. After 10 minutes, remove the smoker from the heat and leave it covered for another 3–5 minutes. Take out the fish. The appetizer is ready. Serve immediately.

Instructions