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Bacon-Wrapped Smoked Trout With Tarragon

This trout dish turns smoky and succulent in a stove-top smoker.
From: Saveur SERVES 2

12 slices bacon
2 whole rainbow trout (about 1 lb. each), cleaned
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
6 sprigs tarragon

Heat oven to 375°. Place bacon on a rimmed baking sheet, and bake until half-cooked, about 10 minutes. Remove from oven, and let cool. Brush inside and outside of each trout with 1 tbsp. oil, season with salt and pepper, and stuff with 3 sprigs tarragon each; set aside. Arrange 6 bacon slices, overlapping slightly, on a cutting board parallel to you. Place I trout over middle of bacon perpendicular to you, and wrap trout in bacon, arranging it seam side down on the rack of a stove-top smoker (see below instructions). Repeat with remaining bacon and trout.

Prepare stove-top smoker, using apple or pecan wood shavings; place rack with trout inside. Smoke until fish is cooked through, about 15 minutes. Heat broiler to high and arrange a rack 4" from broiler element. Transfer trout on smoker rack to a baking sheet and place under broiler; cook until bacon is crisp, about 2 minutes.

How to Make a Stovetop Smoker

From: Saveur

A beyond-simple technique for making a stovetop smoker out of equipment we already have in the kitchen

what you'll need

A large pot
A metal steamer insert
Aluminum foil
Wood shavings

What to do

Put a piece of foil on the bottom of the pot

Sprinkle it with a few tablespoons of wood shavings — oak or maple for chicken or pork; something milder like alder for salmon

Top with another layer of tinfoil, and put in the steamer insert as flat as it will go

Place the chicken, fish, pork, etc. on top of the steamer, leaving room for the smoke to circulate

Close the pot, and generously scrunch foil around the edges of the lid, to ensure no smoke can get out

Put the pot over high heat on the stove for about 5 minutes or until smoking

Lower the heat to medium-low and cook about 10-15 minutes for small cuts like chicken or fish, or 30-40 minutes for large cuts like pork shoulder (which might still need finishing in the oven)

Shut off the heat, and let the food rest in the smoker for about 10 minutes

Remove the foil. If the meat is cooked through, it's ready to eat right now, or transfer it to a sheet pan and finish in the oven.