Introduction

Delight in the rich, smoky flavors of traditional Scottish hot smoked trout, perfectly grilled on the Arteflame for a crispy, golden finish. Fresh trout fillets absorb the natural hardwood smokiness while being seared to perfection, then finished with fresh dill and a bright touch of lemon. This method locks in moisture, ensuring each bite is packed with flavor.

Ingredients

• 2 fresh trout fillets
• 2 tbsp unsalted butter
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced
• 1 small handful of wood chips for smoking

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Wait about 20 minutes for the grill to heat up, ensuring the center grill grate reaches 1,000°F.

Step 2: Prepare the trout fillets

1. Pat dry the trout fillets with a paper towel.
2. Season both sides with sea salt and black pepper.
3. Brush the fillets with melted butter for added flavor.

Step 3: Start smoking the trout

1. Place a small handful of wood chips on the hot grill grates near the center to create smoke.
2. Lay the trout fillets skin-side down on the medium-heat section of the flat cooktop cooktop.
3. Close the grill cover (Arteflame does not have a lid, so use indirect heat by positioning away from the hottest part).
4. Smoke for about 10 minutes, allowing the flavors to infuse.

Step 4: Sear and finish cooking

1. Move the trout fillets to the hotter griddle surface for a quick sear, skin-side down, for about 2 minutes.
2. Flip the fillets and sear for another 1-2 minutes.
3. Cook until the internal temperature reaches 120°F, then remove from the grill (final temperature will rise to 135°F due to carryover cooking).

Step 5: Garnish and serve

1. Drizzle freshly squeezed lemon juice over the trout.
2. Sprinkle with chopped dill.
3. Serve immediately and enjoy!

Tips

• For extra crispy skin, pat the trout dry before seasoning and cook skin-side down on the griddle over moderate heat.
• Use hardwood chips like oak or hickory for a richer smoky flavor.
• Remove the trout from heat when it's 15°F below the desired final temperature to allow carryover cooking.
• Butter enhances the flavor and prevents sticking better than olive oil.
• Cook all your sides alongside the trout on the Arteflame’s flat griddle cooktop.

Variations

1. Garlic Butter Trout: Add crushed garlic to the melted butter before brushing onto the fillets for a richer flavor.
2. Spiced Paprika Trout: Sprinkle paprika and a hint of cayenne for a smoky, slightly spicy twist.
3. Citrus Herb Trout: Use a mix of lime, orange, and lemon juice with fresh thyme and rosemary for a bright, aromatic flavor.
4. Asian-Inspired Trout: Glaze with a mix of soy sauce, ginger, and sesame oil for an umami-packed profile.
5. Honey Mustard Trout: Mix Dijon mustard with honey and brush on before grilling for a sweet and tangy balance.

Conclusion

Scottish hot smoked trout on the Arteflame grill is simple, delicious, and infused with deep smoky flavors. With crispy skin and tender, juicy flesh, this dish is an absolute crowd-pleaser. Enjoy it fresh off the grill with zesty lemon and dill to elevate the flavors.

Best Pairings

• Grilled asparagus or zucchini, cooked on the Arteflame griddle.
• Buttery mashed potatoes for a creamy contrast.
• A crisp white wine like Sauvignon Blanc or Chardonnay.
• Warm sourdough bread with garlic butter.
• A light cucumber and dill salad for freshness.