Hot smoked grayling and hot smoked sea trout

Mike Robinson and Gennaro Contaldo team up to tempt with this unusual recipe for moist and more-ish hot smoked game fish
By Mike Robinson
Hot smoked grayling and hot smoked sea trout
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 2 grayling fillets
  • 2 clove garlic, finely chopped
  • salt, and freshly ground black pepper
  • 1 lemon

For the trout recipe:

  • 2 tbsp olive oil
  • 1 sea trout, filleted
  • juice of 1 lemons
  • bunch of watercress
  • 1 tbsp butter


1. Lightly oil a square of kitchen foil and place one grayling fillet on top. Add some chopped garlic and the roe (which should be gently seasoned with salt, pepper and olive oil), squeeze on some fresh lemon. Sandwich the second fillet on top of all these ingredients.

2. On a second piece of oiled kitchen foil place the filleted sea trout. Season with salt and freshly ground black pepper. Add the watercress and roe, squeeze over the lemon juice and add the butter.

3. Make the smoking bags by tightly rolling up the edges of the kitchen foil, sealing the fish inside. Be careful not to make the package too tight - there must be room to allow steam to circulate. Puncture the top side of the parcel to allow smoke infiltration.

4. Place the hardwood chippings on a piece of foil and sit the fish parcels on top. Again, roll the side of the foil together this time making a bigger and looser bag.

5. Sit the bags on top of the gas flame/barbecque charcoals and allow to cook for 10 minutes or so - depending on the size of the fish.

Rate This Recipe