Hot-Smoked Norwegian Trout with Birchwood Aroma

Introduction

Get ready to experience the rich and smoky flavors of Hot-Smoked Norwegian Trout with Birchwood Aroma, perfectly cooked on the Arteflame grill. By using a slow grilling method with the aromatic touch of birchwood, this dish brings out the natural flavors of the trout while creating a crispy, flavorful crust. The Arteflame grill allows you to grill everything to perfection at the same time, making this recipe a must-try for any grilling enthusiast.

Ingredients

• 1 whole Norwegian trout (about 2 lbs), cleaned and gutted
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh dill, chopped
• 1 small lemon, sliced
• 2 cloves garlic, minced
• Birchwood chips for smoking

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and ignite the paper.
3. Allow the fire to build for about 20 minutes until the cooktop reaches the desired temperature.

Step 2: Prepare the Trout

1. Rinse the trout under cold water and pat dry with a paper towel.
2. Brush the entire fish with melted butter.
3. Season the fish inside and out with sea salt, black pepper, and fresh dill.
4. Stuff the trout cavity with lemon slices and minced garlic.

Step 3: Add Birchwood Smoke

1. Soak birchwood chips in water for 15 minutes.
2. Drain the chips and place them directly on the firewood in the grill to create aromatic smoke.

Step 4: Grill the Trout

1. Place the trout onto the flat cooktop near the center for a higher heat sear.
2. Let the fish cook undisturbed for about 3 minutes per side for a golden, crispy skin.
3. Move the trout closer to the outer edge of the cooktop to allow gentle cooking for another 10-12 minutes, ensuring the flesh cooks evenly.
4. Use a meat thermometer to check the internal temperature; the trout should be removed at 130°F, as it will continue cooking off the grill to reach 145°F.

Step 5: Serve and Enjoy

1. Carefully remove trout and let it rest for 5 minutes.
2. Garnish with extra dill and serve with lemon wedges.

Tips

• For extra moisture, place a small butter pad inside the trout cavity before grilling.
• Don’t flip the trout too often; flipping it once helps maintain its shape and texture.
• Use a fish spatula for easier handling when grilling whole fish.

Variations

1. Spicy Smoked Trout: Add a pinch of cayenne pepper and paprika to the seasoning mix.
2. Citrus Herb Trout: Use orange slices and rosemary for a fresh, aromatic twist.
3. Garlic Butter Trout: Use extra garlic and add a drizzle of garlic butter before serving.
4. Asian-Inspired Trout: Marinate the trout in soy sauce, ginger, and sesame seeds before grilling.
5. Honey Mustard Trout: Brush the fish with a honey-mustard glaze before grilling for a sweet-savory finish.

Conclusion

Hot-Smoked Norwegian Trout with Birchwood Aroma is a flavorful, smoky delight that makes the most of the Arteflame grill’s versatility. By carefully controlling heat and using birchwood for a gentle smokiness, you can achieve a perfectly grilled trout that impresses every time. Experiment with seasonings and enjoy a grilled masterpiece.

Best Pairings

• Grilled asparagus with lemon zest
• Butter potatoes with fresh parsley
• Chilled cucumber and dill salad
• Crisp white wine like Sauvignon Blanc
• Rustic sourdough bread with herb butter