Canadian Smoked Trout with Dill Cream
Introduction
Experience the flavors of Canada with this delicious smoked trout recipe. Grilled to perfection on the Arteflame grill, the trout develops a crispy, smoky exterior while remaining juicy inside. Paired with a creamy dill sauce, this dish is both elegant and incredibly flavorful. The unique flat cooktop of the Arteflame ensures even cooking, giving the trout a beautifully seared crust without burning.
Ingredients
- 2 fresh trout fillets
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
Instructions
Step 1: Prepare the Arteflame grill
- Pour vegetable oil on three paper napkins.
- Place the soaked napkins in the center of the grill.
- Stack firewood over the napkins and light the paper.
- Wait about 20 minutes for the grill to get to optimal cooking temperature.
Step 2: Prepare the Dill Cream Sauce
- In a small bowl, mix sour cream, fresh dill, lemon juice, Dijon mustard, and minced garlic.
- Stir until all ingredients are well combined. Set aside.
Step 3: Season and Sear the Trout
- Season the trout fillets with salt and pepper.
- Add butter to the flat cooktop close to the center grill grate.
- Place the trout fillets skin-side down on the hot flat cooktop griddle.
- Sear for 2-3 minutes until golden brown.
Step 4: Smoke and Finish Cooking
- Move the trout fillets to a cooler section of the griddle cooktop.
- Allow the trout to continue cooking in the smoky heat for another 5-7 minutes until it reaches an internal temperature of 130°F.
Step 5: Plate and Serve
- Remove the trout from the grill when the internal temperature is 15°F below the final desired temperature.
- Let the trout rest for 5 minutes.
- Serve with the prepared dill cream sauce.
Tips
- Use fresh trout for the best flavor.
- Always sear the skin side first to get a crispy finish.
- Adjust the cooktop zones to control heat levels for perfect cooking.
- Let the fish rest before serving to allow juices to redistribute.
Variations
-
Lemon Garlic Trout: Add extra lemon zest and garlic to the seasoning mix for a citrusy twist.
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Spicy Cajun Trout: Use Cajun seasoning for a smoky and spicy kick.
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Herb Butter Trout: Swap dill for thyme and parsley to create an herbaceous butter sauce.
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Maple-Glazed Trout: Brush the fillets with maple syrup in the last minutes of grilling for Canadian sweetness.
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Smoked Paprika Trout: Add a pinch of smoked paprika for a deeper smoky flavor.
Conclusion
Canadian smoked trout with dill cream is a simple yet flavorful dish that highlights the versatility of the Arteflame grill. The perfect balance of smoky, tender fish and creamy dill sauce makes this a must-try recipe for any grilling enthusiast.
Best Pairings
- Grilled asparagus with lemon zest
- Roasted baby potatoes
- A crisp white wine, such as Sauvignon Blanc
- A fresh green salad with a light vinaigrette