Smoked Trout with Lemon and Thyme | Smoke & Soil

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Smoked Trout with Lemon and Thyme — recipe

Recipes

Fish & Seafood

Herbs

BBQ

Everyday BBQ

Smoked Trout with Lemon and Thyme

Simple smoked trout fillets infused with fresh lemon and thyme, cooked low and slow for delicate flavour.

Prep: 10 minCook: 25 min4 servingsMedium

Serves:

4

Ingredients

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smokeandsoil.com/recipes/smoked-trout-with-lemon-and-thyme

Smoked Trout with Lemon and Thyme

by L Field

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

1Lemon

4 sprigsThyme

4Whole trout fillets, skin-on, pin bones removed

Salt

Black Pepper

2 tbspOlive Oil

Method

Notes

Ensure trout fillets are dry before seasoning to help smoke flavour penetrate.
Use fresh thyme sprigs for best aroma.
Monitor smoker temperature to maintain consistent heat.

Seasonal Variations

Swap lemon for orange slices in winter for a sweeter citrus note.
Add rosemary sprigs in place of thyme for a different herbaceous flavour.

Nutrition (per serving, estimate)

220

kcal

28g

protein

1g

carbs

12g

fat

Values are estimates and vary with portion size and preparation.

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Quick Reference

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlySmokyCitrusHerbyPepperyEntertaining

Equipment

tool

Chef’s Knife

A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.

grill

Offset Smoker

An offset smoker is a serious piece of kit for anyone committed to the craft of BBQ. It demands patience and attention but rewards you with deep, complex flavours and that unmistakable bark that only real wood smoke can produce. This equipment fits perfectly with the Smoke & Soil ethos because it encourages a connection to the fire and the ingredients. It’s not about shortcuts or gimmicks. Instead, it’s about understanding how wood, smoke, heat, and time transform simple, seasonal produce into something extraordinary. Using an offset smoker means embracing the rhythm of low and slow cooking. You need to manage the fire carefully, balancing the heat from the firebox so it circulates through the cook chamber evenly. This takes practice but is essential for developing the right texture and smoke penetration. It’s also an opportunity to work with homegrown or seasonal ingredients in a way that respects their natural qualities. The patience required teaches you to trust the process rather than rushing to open the chamber and check. Practically, start small and build your confidence. Use smaller splits of wood rather than large logs to get a clean, steady burn. Position your meat thoughtfully, with the thickest end closest to the firebox and rotate halfway through cooking to ensure even heat distribution. Resist the temptation to open the cook chamber frequently as this causes heat and smoke loss. Instead, rely on a good thermometer and your senses. The offset smoker is a tool that rewards respect and care, perfectly aligned with the no-nonsense, grounded approach Smoke & Soil stands for.

tool

Microplane (Zester)

The Microplane zester is an essential tool for anyone serious about elevating their BBQ and fire-cooking game. Its precision allows you to extract the finest zest from citrus fruits, releasing intense oils that add brightness and complexity to your dishes. This small but mighty tool fits perfectly with the Smoke & Soil ethos of clean, whole-food cooking by helping you incorporate fresh, seasonal ingredients in their purest form. It is not just about zesting; the Microplane excels at finely grating garlic, ginger, hard cheeses, nutmeg, and even chocolate, making it incredibly versatile for everyday cooking. Using the Microplane correctly is key to getting the best results. Always use a light touch and grate in one direction only, lifting the tool away after each stroke to avoid damaging the fine blades and to maintain the fluffy texture of the zest. Avoid pressing too hard as this can bring out the bitter pith in citrus or crush delicate ingredients. Zesting over a bowl or plate is practical and prevents waste, as the fine shreds can easily scatter. This tool encourages a mindful approach to seasoning and finishing dishes, allowing you to add layers of flavour without overpowering the natural ingredients. In the Smoke & Soil kitchen, the Microplane is a tool that invites experimentation. Beyond citrus, try zesting fresh ginger or grating Parmesan directly over grilled vegetables or meats for a subtle umami boost. It supports the brand’s focus on everyday BBQ by making it simple to enhance dishes with fresh, clean flavours. This is a no-fuss, no-nonsense tool that delivers big flavour impact with minimal effort, embodying the confident and grounded approach Smoke & Soil stands for.

Techniques

Acid Balancing (Fixing Flat Food)Hot Smoking

Written by

L Field

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1

Prepare the trout

Pat the trout fillets dry with kitchen paper. Season both sides with sea salt and freshly ground black pepper.

2

Add lemon and thyme

Place lemon slices and thyme sprigs on top of and under the trout fillets to infuse flavour during smoking.

3

Smoke the trout

Set up your smoker or BBQ for indirect cooking at around 110°C (230°F). Place the trout fillets skin-side down on the grill grate or a fish tray. Smoke for 20–25 minutes, or until the fish is opaque and flakes easily.

25 min

4

Rest and serve

Remove the trout from the smoker and let it rest for 5 minutes before serving. Serve with the related warm puy lentil salad and mustard vinaigrette.

5 min

Notes

Ensure trout fillets are dry before seasoning to help smoke flavour penetrate.
Use fresh thyme sprigs for best aroma.
Monitor smoker temperature to maintain consistent heat.

Seasonal Variations

Swap lemon for orange slices in winter for a sweeter citrus note.
Add rosemary sprigs in place of thyme for a different herbaceous flavour.

Nutrition

Per serving (estimate)

220

kcal

28g

protein

1g

carbs

12g

fat

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