400 g trout in whole pieces/ sides
1 tbsp salt
1 tbsp sugar
400 gm potatoes
Approx. 50 gm. ricotta or cottage cheese
1 bunch of radishes
A few chives
A little cress
A handful of smoking dust
4 hours before cooking the trout, sprinkle it with equal parts salt and sugar. This marinades the fish and brings out its flavour. At the same time, the fish loses some water and the flesh becomes firmer.
Boil the potatoes and cut up the vegetables.
Mix potatoes and vegetables with ricotta and season with salt and pepper, with lemon zest and juice to taste. Garnish with masses of fresh chives and cress.
The oven must be medium hot. If you have a laser thermometer, the temperature of the oven space should be approx 175 degrees. Lay the fish on the grill and sprinkle smoking dust over the embers, which should be moved over to the side of the oven, but not right away from the fish.
Close the stove door and maybe place a damp cloth over the chimney to increase the smoking effect.
Smoke the fish for 15 minutes and then check whether it is cooked. It should come apart easily.
Serve with the potato salad.