You're out and about again: fishing, camping, or at your best friend's wedding, and you're thinking, "Now a smoked trout. That would be it!" No problem! You don't even need a smoker or a smoking box – with the right accessories, your SKOTTI grill transforms into the ideal smoking station, even on the go.

Smoking trout: Preparation

It doesn't take much to smoke a trout fillet perfectly. Salting and peppering is half the battle – the salt draws out the moisture from the raw fish and prepares it perfectly for smoking. This also applies, of course, if you want to smoke salmon or any other fish. The less moisture in the smoked fish, the better the shelf life.

Before smoking, the fish are briefly washed and then thoroughly patted dry.

Do you need a smoking hook?

There are smoking methods where you use a smoking hook and hang the fish. Not with SKOTTI: When smoking with the SKOTTI grill, you only need a fishing hook to bring the freshly caught trout to the grill. But you should remember these three words: SMAK, HACK, and CAP transform the SKOTTI into a smoker in no time.

Smoking trout on the SKOTTI grill

In the video, you can see Chris – the inventor of the world's first plug-in gas grill – preparing smoked trout on the SKOTTI: First, he inserts the SMAK smoking rail, onto which he then spreads a handful of smoking chips. The advantage of the SMAK smoking plate: instant smoking. Unlike wooden smoking plates, the SMAK is ready to use immediately and doesn't require several hours of pre-soaking.

Which smoking chips are ideal for smoking?

Tastes vary, of course. Chris uses his own wood chips for smoking – SKOTTI's premium smoking chips are a very fine blend of 90% beech and 10% juniper. They are specially manufactured for smoking – "Made in Germany," meaning no production waste! The chips are optimally sized for the SKOTTI and are ideal for those who appreciate a very special flavor.

The particularly clean sieving and intensive drying speak for the high quality of the original SKOTTI smoking chips, which meets the highest demands: In addition to a particularly aromatic smoke and a high yield, this also includes very good smoldering behavior and even smoke development.

Tip: Everyone has their own philosophy when it comes to smoking. We recommend 40g of minced meat for a gentle, short smoking process, such as fish or meat. Of course, it's up to you whether you soak our smoking chips beforehand or start completely dry.

How to season the trout?

As you can see in the video, Chris takes a very purist approach to his recipe: Black pepper, salt, and a few juniper berries – and you have the perfect seasoning for smoking. Place the trout on the grill, cover, and smoke for 20 minutes on each side. The belly of the trout must, of course, be opened and gutted.

Important! Less is more: We smoke with low heat —we're not grilling!

The perfect side dishes for smoked trout?

Chris simply drizzles his smoked trout with fresh lemon . Some people also refine the dish with a bit of horseradish or a honey-mustard sauce. It doesn't take much; it's all about the subtle smoky flavor. A popular side dish for the grill is potatoes—plain or with rosemary. Even easier: Serve the trout fillets with bread as a side dish—it always works! Enjoy!