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Ingredients
- Lemon and dill butter
- 125 g (4 1/2 oz) butter, softened
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped dill
- 1/2 teaspoon lemon zest
- 1 small garlic clove, crushed
- 6 hickory woodchips
- 4 rainbow trout
- oil, for brushing
Method
1. Mash together the butter, lemon juice, dill, zest and garlic, shape it into a log and wrap it in greaseproof paper, twisting the ends to seal them.
2. Preheat a kettle barbecue to low indirect heat, allow the coals to burn down to ash, then add three hickory woodchips to each side.
3. Brush the skin of the fish with oil. When the woodchips begin to smoke, put the trout on the barbecue, replace the cover and smoke them for 15 minutes or until they are cooked through. Remove the fish from the grill, gently peel off the skin and top them with the lemon and dill butter while they are still hot.
