Sriracha Honey Smoked Trout
We love to be on the boat and fishing. This recipe gives the fish a nice sweet and spicy flavor that is great to top my salads and use in sushi.
Sriracha Honey Smoked Trout
2 whole trout, cleaned with head and tail on
4 cedar papers or 2 cedar planks, soaked
4 tablespoons of sriracha
8 sprigs of parsley
8 sprigs of chives
Honey
Apple wood for smoking
Salt and Pepper the trout inside and out and then coat with the sriracha. Layout 2 of the soaked cedar papers over lapping but insuring they are long enough to cover the fish and drizzle with honey. Lay the fish down, stuff half of the parsley and chives inside the fish and then drizzle with honey. Repeat with the second fish and then tie each up with twine so the fish are completely wrapped up in the cedar (shown in the below photos). Place on the smoker and smoke at 200 degrees for 45 min or until fish is done.
Remove bones and serve over salad, use in sushi rolls or can for later use.
