Austrian Tyrolean Grilled Smoked Trout with Lemon-Dill Sauce

Introduction

Experience authentic Austrian flavors with this Tyrolean Grilled Smoked Trout. Lightly seared on the Arteflame grill and topped with a refreshing lemon-dill sauce, this dish is full of smoky, citrusy goodness. The flat griddle cooktop allows for perfect cooking without burning, while the high-heat sear locks in amazing flavors. Serve this delectable trout with your favorite grilled vegetables, bread, or fresh salad for a complete meal!

Ingredients

• 2 whole smoked trout, cleaned
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh dill, chopped
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp honey
• Grilled lemon wedges, for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Lemon-Dill Sauce

1. In a small bowl, mix the melted butter, dill, lemon zest, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
2. Stir well and set aside.

Step 3: Grill the Smoked Trout

1. Place the whole smoked trout skin-side down on the outer edge of the Arteflame flat cooktop griddle.
2. Brush the fish generously with the lemon-dill sauce.
3. Grill for about 3–4 minutes per side until the skin crisps slightly.
4. Move the trout closer to the center if you want a more intense sear but avoid burning.

Step 4: Serve and Enjoy

1. Remove the smoked trout from the grill when heated through.
2. Plate with grilled lemon wedges and drizzle with additional lemon-dill sauce.
3. Serve immediately and enjoy this flavorful Austrian specialty.

Tips

• Use fresh lemon juice for the best citrusy flavor.
• Brush the trout with butter frequently to prevent it from drying out.
• Keep the trout on the outer zones if you prefer a lighter sear.
• Use a grill spatula to carefully flip the trout and prevent breaking.
• Let the fish rest for a couple of minutes before serving to redistribute juices.

Variations

1. Garlic Herb Trout: Replace dill with thyme and rosemary for a bolder, herbaceous flavor.
2. Spicy Smoked Trout: Add red pepper flakes or cayenne to the lemon-dill sauce for some heat.
3. Creamy Lemon-Dill Trout: Stir in a tablespoon of heavy cream into the sauce for a richer texture.
4. Mediterranean Style: Use olive oil instead of butter and add capers for a briny twist.
5. Orange-Basil Trout: Substitute lemon with orange juice and zest, and dill with fresh basil.

Conclusion

Grilling smoked trout on the Arteflame grill gives it a perfect sear while keeping it delicate and juicy. The combination of smoky trout with a buttery lemon-dill sauce elevates this dish to restaurant quality. Pair it with grilled vegetables or fresh crusty bread for a truly satisfying meal.

Best Pairings

• Grilled asparagus or zucchini
• Warm crusty bread
• Potato salad with mustard dressing
• White wine like Sauvignon Blanc or Riesling
• Fresh leafy salad with vinaigrette