Smoked Stuffed Trout

Serves 6

6 (8-ounce) boned trout

3 tablespoons olive oil

5 cloves garlic (minced)

Juice of 1 lemon

1 tablespoon finely chopped fresh dill

½ teaspoon garlic salt

½ teaspoon freshly ground black pepper

12 slices bacon

1 celery stalk (finely chopped)

½ medium yellow onion (chopped)

¼ cup finely chopped pecans

¼ cup finely chopped almonds

¼ cup plain bread crumbs

 

1. In a small bowl, whisk together oil, garlic, lemon juice, dill, garlic salt, and pepper. Generously rub mixture over the inside and outside of each trout. Place in a plastic bag and refrigerate for up to 30 minutes.
2. Remove from refrigerator and allow trout to sit at room temperature for approximately 10 minutes.
3. Place a frying pan (or skillet) over medium-high heat and cook bacon until fat begins to render, and bacon is only partially cooked. Remove bacon and set aside. Add celery and onion to bacon fat and sauté until tender. Remove from heat. Add pecans, almonds, and bread crumbs. Stir well to combine.
4. Stuff each trout with sautéed mixture. Wrap each trout with 2 slices of bacon and secure with toothpicks.
5. Prepare smoker according to directions listed by manufacturer.
6. Place stuffed trout in smoker. Cook (at about 200° F) until bacon is crisp and fish is flaky, approximately 45-50 minutes.