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Ingredients

• 8 x 4 ounce rainbow trout fillets (120 g)
• 1 ounce salt (30 g)
• 1 1/2 ounce sugar (46 g)
• 1 Tbsp. grnd black pepper (15 ml)
• 1 x zest of half a lemon
• 1 x zest of half a lime
• 8 x juniper berries, crushed in mortar and pestle
• 1 Tbsp. gin (15 ml)
• 1/2 lb woodchips (apple, maple or possibly cherry wood) (227 g)
• 2 sprg thyme
• 1 sprg rosemary
• 1 sm bunch chives
•     freshly grated horseradish, to taste
• 2 x lemons, cut in half, grilled
•     Simple Salad
• 1 x heads Boston bib lettuce, torn in pcs
• 1 x English cucumber, thinly sliced
• 1 sm Daikon radish, thinly sliced
• 4 x red radishes, thinly sliced
• 1/2 x red onion, thinly sliced
• 1 x salt and pepper to taste
• 1/2 c. safflower oil
• 1/2 c. hot water or possibly vegetable stock
•     Vinaigrette
• 1/2 c. safflower oil (125 ml)
• 7 Tbsp. hot water or possibly vegetable stock (100 ml)
• 1/2 c. champagne vinegar (125 ml)
• 2 Tbsp. sugar (30 ml)
• 1 Tbsp. salt or possibly fine sea salt (15 ml)
• 1 tsp Dijon mustard (5 ml)
• 1 x small shallot, chopped finely

Description

Season The Trout Fillets With Salt, Sugar, Pepper, Lemon Zest, Lime Zest, Gin. Set Aside. Preheat Outside Barbecue (barbecue Needs A Lid) To Medium High. Soak Wood Chips In Water…

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