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Trout and Cherries

Smoked trout, hasselback potato skewers, cherry chutney, dill creme fraiche

easy
•1h 30m
•Serves 4

SMOKED TROUT

INGREDIENTS

  • 4 rainbow trout fillets
  • Wood chips
  • Salt and pepper

METHOD

  1. Season the trout well, brush the skin side with some oil so it doesn’t stick to the braai grid.
  2. You will need a kettle braai for this recipe.
  3. Soak 1-2 cups wood chips in just enough water to dampen them.
  4. Make a small coal fire in your kettle braai.
  5. Move the warm coals to the one side of the braai and pop a drip tray on the other side.
  6. Put the braai grill in place over the coals and drip tray.
  7. 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.
  8. The air holes should be open and positioned over the fish.
  9. Smoke for about 8 minutes or until cooked (but don’t overcook them).
  10. 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

  1. Cook the red onion in olive oil for about 5 minutes.
  2. 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

  1. Mix the mayo, white wine, rosemary and garlic powder and coat the potatoes in the sauce.
  2. Thread onto skewers.
  3. Cook over low to medium coals for 15-20 minutes or until a little charred.
  4. 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

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