MAPLE-GLAZED SMOKED TROUT ‘JERKY’


MAPLE-GLAZED SMOKED TROUT ‘JERKY’

This fun smoked trout recipe is a variation on the classic bar snack from Canada, ‘Indian Candy’. Maple syrup gives the sweet contrast to the concentrated smoky spiced flavours of cayenne pepper and our smoked trout. It’s a little something different to serve to guests at your upcoming festive parties!

Web Size (Credit- Paul Johnston-CopperMango)-Maple Glazed Trout Jerky Portrait

This article first appeared online at GQ Magazine on 13th November 2015.

Ingredients

Method

“This easy to make snack is packed with big flavours! Sweet maple syrup, a touch of pepper and the smoky notes of the smoked trout. It’s a guaranteed hit for festive parties. It’s also a tasty protein-packed snack anytime of the year.” – Scott Fraser, RR. Spink & Sons Chef

Pre-heat your oven to 80C (fan assisted).

Place a cooling rack on top of a baking tray and place the trout onto the rack in 1 layer.

Using a pastry brush, ‘paint’ the trout with a third of the maple syrup and put into the oven to dry for 30 minutes.  

Once the surface is dry, ‘paint’ with a further third of the maple syrup.  Leave this to dry into the oven for a further 30 minutes.

Finally ‘paint’ with the rest of the maple syrup and sprinkle with the cayenne pepper. Bake this for a further 30 minutes until the surface is dry and tacky.

Leave the jerky to cool and cut or break it into 2cmx2cm pieces.  Serve with cold lager or a crisp, dry white wine.

+ There are no comments

Add yours