Wood Smoked Trout


  • 2 x small baby trout
  • 1 x lemon (sliced)
  • Garlic cloves sliced
  • Spring onion – sliced lengthways
  • Fresh bay leaves
  • Continental parsley – roughly chopped
  • Salt & pepper
  • Baking or greaseproof paper


Placing baking paper in the base of your oven proof dish will help with the removal of the fish once its cooked.

  • Preheat your Fornetto oven or your conventional oven to 160° C / 320° F
  • Clean and scale the fish. Rub with salt and sprinkle with pepper. Stuff the cavity of each fish with slices of onion, garlic, lemon and fresh bay leaves. Place a dish of water on the ventilation rack in the bottom of your oven. Place the fish in the oven dish lined on the base with baking paper. Place in the centre of your Fornetto wood fired oven and open the Smoker Slide. Cook for around 10-15 minutes. Remove from the oven and allow to stand. Serve hot with lemon wedges, a simple salad and a dressing of crème fraiche and grated fresh horseradish.
  • The fish will be beautifully moist with a mild smoky flavour and is delicious served hot or cold.

Tip: Any firm-fleshed fish can be substituted for the trout such as salmon or snapper. Cooking times may vary depending upon the size of the fish. When buying your fish always look for shiny skin and clear bright eyes. The fish can also be eaten cold with crusty bread or as a centrepiece in a pre-dinner anti-pasta platter. Placing hickory, mesquite or other scented woods, sawdust or shavings (that have been soaked in water) in the removable smoker box adds a wonderful depth of flavour.

A perfect accompaniment to your fish is sweet roasted vine tomatoes. The heat of the oven enhances the natural sugars and acids in the tomatoes – the perfect counterpoint to the smoked fish or served with fresh baked crusty bread.

Select plump and sun ripened tomatoes (for maximum flavour) still attached to their vine. Place your tomatoes in an oven proof dish and drizzle with olive oil and then season well with salt and pepper.

Placing in the hot Fornetto oven and cook for 10 -15 minutes – just until the skin begins to split.