James Martin shows you how to home-smoke your own fish for a dinner-party reveal that is properly 'ta-dah!' Equipment and preparation: for this recipe you ... one of the trout fillets, skin ...

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On the other side, place a pan filled with water. Sprinkle presoaked hardwood chunks on the embers to start the smoking. Place the trout skin-side-out on the cooler half of the grill, over the water.

Chefs and home cooks are increasingly turning their backs on farmed salmon and opting for trout, over concerns about ...

Sprinkle wood chips over the coals, and blow on them to start the wood smoking. Place the rack holding the trout fillets on top of the bricks and cover the grill, leaving the top and bottom vents ...

Drain and leave to cool. For the trout, put some tin toil in the bottom of a smoker and spread the jasmine tea on top of the foil. Put the fish on a rack over the tea. Cook for 4-8 minutes until ...

Trout is a delicate fish that is available year round, and can be used in place of salmon in many dishes. Look out for rainbow, brown or sea trout, either fresh, hot-smoked or cured. It comes into ...