Written by Kaitime
• 2 Whole Trout
• 2 layers of Trout Roe
• 200grms Basil pesto 200grms
• 200grmsSweet Thai Chilly Sauce
• Malt Vinegar
• Manuka Sawdust
• 2 Eggs
• 2 cups Plain Flour
• ¼cup Sugar
• 1tblsp Baking Powder
• Teaspoon of Dried Horopito
• Pinch Salt
• 1cup Milk
Split one trout open through the back, remove the stomach and blood vein.
With the other trout, open the belly; remove the stomach and blood vein. Split open along the backbone from the inside of the stomach.
Brush vinegar over the flesh of both trout then sprinkle on salt.
Paste pesto onto the flesh of one trout and then spread sweet thai chilly onto the other trout.
Salt the trout roe all over.
Place the trout onto a wire rack or hang trout to allow the skin to dry a little. This prevents the trout sticking to the wire smoking rack
Prepare smoker using manuka sawdust.
Place the wire rack, trout and trout roe into smoker. Cook for 25 minutes. Hot fast smoke.
Mix all ingredients together for the pancake mix and ladle small amounts into a hot buttered pan. Cook till golden on both sides
When trout is ready place some salad onto the pancake, followed by smoked trout and a piece of smoked trout roe. Serve hot or cold