Smoked Trout with Crabmeat and Lemon Dill Garlic Sauce
- 1 tablespoon Creole Seasoning
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 pound trout fillets, cut into 3 to 4 pieces
- Crabmeat and Lemon Dill Garlic Sauce (see recipe below)
Mix Creole seasoning, brown sugar, salt, and white pepper in a small bowl. Rub over trout fillets. Cover and refrigerate for 1 hour.
In Presto® Indoor Smoker position charring cup around heating element and fill half full with wood chips; cover with charring cup lid. Line top of base rack and one additional rack with aluminum foil. Place base rack in smoker and put fillets on rack. Stack additional rack onto base rack and place fillets on rack as described above. Place cover on smoker. Hot smoke for 30 minutes. Remove fillets with spatula and serve topped with Crabmeat and Lemon Dill Garlic Sauce.
Watch Chef Kevin Belton prepare Smoked Trout with Crabmeat and Lemon Dill Garlic Sauce in this video.