After a previous expeditions up the lakes in the snow this season, Monday’s trip seemed somewhat a luxury being able to feel my hands.
The mild days we have been having brings on warmer lake margins, increased insect life which equals brown trout feeding in the shallows. So at the first opportunity I got I headed up the top.
The overcast skies and warm(ish) day eluded to what could become a good afternoon fishing. No such luck. The fishing was hard. There were a lot of casts between our 2 fish. At least one of which was a perfect 2 ½ lb brown, and even more perfect for the dinner table.
So what to do with them? Since discovering my friends dad makes Belgrove rye whiskey I have been meaning to try curing trout or salmon with it. Rye bread and smoked trout go hand in hand so surely rye whiskey would partner nicely too. And it did.
1x 2-3lb Trout filleted and pin boned (you can you salmon or ocean trout)
40ml Rye Whiskey (I used Belgrove)
4 tbs Sea Salt Flakes
6 tbs Brown Sugar
1 tsp Cracked Black Pepper
1. Lay the fillets skin down in a tray lined with cling wrap
2. Sprinkle with pepper then a mix of the sugar and salt with slightly more of the thicker parts of the fish
3. Then evenly pour the whiskey over each fillet.
4. Place one fillet on top of the other (flesh to flesh) and wrap the lot in cling film.
5. Lay the package in a tray and place a board with weights on top. You could use tins of soup or alike, then place in the fridge for approx 12hrs.
6. Wash off the salt cure. Then place back in the fridge uncovered to dry out a little – they flesh will get a bit of a sheen and will be quite tacky to touch.
7. Slice thinly and serve.
I would suggest serving with little bit of mayonnaise with a splash of whiskey in it, on thin sourdough toasts with black pepper.
I also like this for breakfast with scrambled eggs
Make sure it is a trout with nice orange flesh – don’t bother if the trout is a bit pale.
Adjust the salt and sugar quantities based on the size fish.
If you have a smoker you could hot or cold smoke the fish after the salting.
I recently discovered that down the front of our place is actually pretty good snorkelling. These fellas are my new tasty obsession. I am just waiting for some bigger ones to arrive and I will put up some more pics and a recipe.
This post is from about a month ago for but is still timely because the spring rains haven’t seemed to stop and the fishing is continues to be slow.
That day we sat on the end of the jetty for a few hours in the pissing rain for only a handful of fish. One fish we did catch was an Australian salmon. A lot of people turn their nose up at them, but I reckon they are great cooked up on the same day. Leave them any longer though and they aren’t as good, which is where a smoker saves the day. Because Australian salmon are quite strong they come up really well smoked, and due to my recent baking obsession they were only ever going into bagels for breakfast.
Bagels (makes about 6 – 8)
500g bread flour
2 tsp dried yeast
1 tsp salt
2 tbs sugar
1 cup warm water
4 tbs vegetable oil
Combine all the ingredients and knead the dough for 10mins then leave to prove until doubled in size. (A couple of hours.) Knock the air out of dough (punch it in the middle) and then separate it into six to eight similar sized portions. Roll each portion into sausage and then shape it into a ring. Leave to prove until each bagel has risen to an acceptable bagel size, and then poach each one in some simmering water for about a minute each side.
Brush with an egg and dust on some sesame seeds. Place in a 220 degree Celsius oven for 15 – 20 minutes.
Fast picked cucumbers and onions
1 cucumber, finely sliced
½ a salad onion, sliced
½ cup white vinegar
1 ½ cups water
Good pinch of salt
Combine all the ingredients in a pickling jar so the cucumber is covered in liquid. Refrigerate for an hour.
Dill and mustard eggs
4 soft boiled eggs
1 tsp Dijion mustard
1 tbs chopped dill
1 tbs cream
Good pinches of white pepper and salt
In a bowl break up/crush eggs with a fork and combine the rest of the ingredients.
Prosciutto Smoked Australian Salmon
4 fillets of Australian salmon
⅓ cup sea salt
2 tsp black pepper
2 slices of prosciutto
⅔ cup brown sugar
Combine all ingredients in a bowl and leave for an hour. Remove fillets, wiping off the excess brine. Put a small strip of prosciutto on top of each fillet and place in a hot smoker for about 20 minutes or until cooked. Remove skin and bones for serving.
Chuck all the ingredients into a nice hot bagel straight out of the oven.
Another in our series for Smith Journal.
This time we went on a bit of a winter road trip to Bruny Island to grab some oysters from a mates farm to make cider battered oysters.
1 cup of apple cider (I used quite a dry one)
1 cup of flour
Canola oil for frying
To make the batter, combine flour and cider into a runny paste and refrigerate for one hour.
Fill a medium sized pot with oil and heat until 180 degrees Celsius or just before it starts to smoke (you want it nice and hot).
Dip the oysters in the batter and fry until golden.
Season and serve.