Smoked chalk stream trout | Lawrence Murphy

When the wind starts to blow hard and it’s lashing with rain, many of these boats stay anchored in the harbours.

Luckily for us we have a company that farms rainbow trout in the fast flowing chalk stream waters of the rivers Test and Itchen.

Chalk stream trout farms are built on sites of old water mills where the fish grow in a constant current that mirrors the natural river.

Ingredients

1 fillet of chalk stream trout, pin boned

40g sea salt

60g caster sugar

Applewood smoking dust

Method

1. Mix the sea salt and sugar together and pour over the flesh of the trout.

2. Wrap in cling film and store on a tray in the fridge for 12 hours.

3. Wash and dry with paper tissue.

4. Set up the smoke generator with the wood dust and light one corner until the wood catches and embers form.

5. Put the generator into the smoke box or barbecue. Hand the fish over the smoke and cover with the lid.

6. The outside temperature must be below 18C and the fish needs to smoke for 12 hours.

7. Check on the fish every 2 hours to make sure the smoker is still going. Wrap in cling film and store in the fridge for up to 7 days.

8. It’s a long process but very satisfying and probably the best smoked fish you will ever taste.