SMOKED TROUT

INGREDIENTS
4 rainbow trout fillets
Wood chips
Salt and pepper

METHOD

• Season the trout well, brush the skin side with some oil so it doesn’t stick to the braai grid.
• You will need a kettle braai for this recipe.
• Soak 1-2 cups wood chips in just enough water to dampen them.
• Make a small coal fire in your kettle braai.
• Move the warm coals to the one side of the braai and pop a drip tray on the other side.
• Put the braai grill in place over the coals and drip tray.
• When you are ready to smoke scatter 1/2 the wood chips onto the coals, add the trout fillets on the trip tray side and put the lid on the braai.
• The air holes should be open and positioned over the fish.
• Smoke for about 8 minutes or until cooked (but don’t overcook them).
• Serve on a platter with chutney and creme fraiche and potato skewers.

CHERRY CHUTNEY

INGREDIENTS
1-2 tbsp olive oil
1 red onion, finely chopped
Chilli to taste
2 cups pitted, halved cherries, (can use frozen cherries if fresh ones are out of season)
¼ cup sugar
1 cinnamon stick
¼ cup rice wine vinegar
1 tsp freshly grated ginger
salt to taste

METHOD

• Cook the red onion in olive oil for about 5 minutes.
• Then add the rest of the ingredients and cook until thick and glossy - about 10 minutes.

HASSELBACKS

INGREDIENTS
500g baby potatoes parboiled and hasselback slits cut into it
¼ cup mayonnaise
2 Tbsp cup dry white wine
1 tsp chopped rosemary
1 teaspoon garlic powder
Wooden skewers, soaked in water for 30 minutes

METHOD

• Mix the mayo, white wine, rosemary and garlic powder and coat the potatoes in the sauce.
• Thread onto skewers.
• Cook over low to medium coals for 15-20 minutes or until a little charred.
• Keep pasting as you braai.

DILL CREME FRAICHE

INGREDIENTS
2 tbsp chopped dill
1-2 tsp finely grated lemon rind
½ cup creme fraiche
Salt and pepper to taste

METHOD

• Mix all the ingredients together well.
• Garnish to make your platter pretty like micro herbs, pea shoots, cucumber ribbons, lemon slices fresh cherries, watercress, etc. 

TAGS: recipes, Homegrown Tastes South Africa