Perfect match: smoked trout salad and chardonnay


  • Serves 6 people

  • 600 gm kipfler potatoes, scrubbed
  • 140 gm (1 cup) frozen peas, defrosted
  • 1 lemon, thinly sliced into rounds
  • 8 dill sprigs
  • 4 rainbow trout (about 400gm each)
  • 300 gm woodchips, such as mesquite or hickory, soaked in water for at least an hour, drained (see note)
  • 1 cup (loosely packed) each mint, flat-leaf parsley and dill
  • ¼ cup (loosely packed) chives
  • 1 cup (loosely packed) frisée or baby cress
  • Lemon salad cream
  • 120 gm sour cream
  • 1 tbsp pouring cream
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
01   Cook potatoes in boiling salted water until tender (15-20 minutes). Drain, set aside and, when cool enough to handle, peel and crush.
02   Blanch peas in boiling salted water until bright green (1-2 minutes). Drain and refresh, drain again and combine with potatoes in a large bowl.
03   Divide lemon and dill among trout, filling cavities of fish, and secure with kitchen string. Brush both sides with oil, season to taste, place on a baking tray and set aside.
04   Preheat a coal-bedded kettle barbecue to low heat. Set up for indirect grilling (see note), add two-thirds of the woodchips around coals and when smoke appears, place trout on rack. Cover and smoke, adding extra woodchips as required, until cooked through (20-25 minutes). Remove from heat and set aside to cool. When cool enough to handle, coarsely flake flesh (discard bones and skin) and add to potato mixture with remaining ingredients.
05   Meanwhile, for lemon salad cream, whisk all ingredients in a bowl and season to taste.
06   Drizzle salad cream over salad, season to taste, toss gently to combine and serve.

Note Indirect grilling is barbecuing away from the heat, using the top rack. It's important to have a coal base well established for this method. Woodchips are available from barbecue shops and select hardware shops.

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