Hot smoked trout with apple and feta slaw recipe


Trout with a twist. The saltiness of the fish combined with the smokiness from the wood creates an amazing, tasty dish.  

Preparation time: 10 minutes

Cooking time: 15 minutes

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Serves: 4 people

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For the Slaw:


  1. Soak four cedar planks in water for 2 hours. If you don’t have cedar planks, see tip below. Preheat the barbecue to a medium heat.
  2. Combine the feta, ricotta, sun-dried tomatoes, cherry tomatoes, lemon zest and oregano in a small bowl. Place the trout fillets on the soaked cedar planks. Season with salt and pepper, then top with the tomato and feta mixture. Leave in the fridge, covered, until ready to cook.
  3. Meanwhile, to make the slaw, whisk together the extra virgin olive oil, sour cream, mustard and vinegar. Check the seasoning. In a second bowl, combine the cabbage, apple, carrot and shallot, then add the feta, drizzle over the dressing and stir to combine. Cover and set aside until ready to serve.
  4. Place the planks on the barbecue over an indirect heat if using charcoal. Close the lid and cook for 10 to 15 minutes, until the trout is cooked through and has an intense smoky flavour. Be careful not to burn the cedar plank.
  5. Serve the trout with the apple and feta slaw on the side.
  6. You’ll get a lovely smoky flavour from the trout if you use cedar. Ask for some untreated cedar wood from a local timber yard, but failing that, a roasting tray with aluminium foil will work too, though you won’t get the smokiness of the wood.

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