• People

    Serves : 4

  • Prep Time

    10 min.

  • Cooking Time

    15 min.

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

Smoked Trout Winter Recipe
  • 1.5 kg Trout fillet
  • ½ Lemon, juice of
  • 4 tbsp. Finely chopped dill
  • Salt
  • Pepper

Special Equipment

  • Weber seafood smoking chips


    In the kitchen

  • Soak the wood chips in water for at least 30 minutes.
  • Finely chop the dill and cut the lemon in half.
  • Squeeze the juice from one-half of a lemon then season with salt, pepper and the chopped dill.
  • At the barbecue

  • Prepare the barbecue for indirect heat, approx. 170 °C. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.
  • Drain the wood chips then place them directly on the lit briquettes. If using a gas barbecue you can putt the wood chips in a smoke box.
  • When you see smoke start to come out of the barbecue vents you can place the fish on the barbecue, over indirect heat.
  • Close the lid and let it smoke for approx. 15 minutes or until the core temperature reaches 55°C.
  • When the fish is ready remove from the barbecue and let it rest for 5 minutes.
  • Tips

  • You can also use pines or herbs for smoking to get a different smoke flavour.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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