Smoked Trout Dip

Method

1. Preheat the grill to approximately 100°C.
2. Add 3 larger smoking woods (maple) to the hot charcoal.
3. Soak two cedar planks for the fish.
4. Prepare the fish fillets: remove the larger bones, keep the skin.
5. Brush the fish with mustard.
6. Sprinkle with sliced garlic, half the chopped thyme, salt and pepper.
7. Slice one lemon and place it on the fish.
8. Place the trout on the planks with a meat thermometer and into the grill.
9. Smoke under a closed lid until the internal temperature reaches 54°C (at least 1 hour).
10. Remove the fish from the skin and place it in a large bowl.
11. Add the sour cream, the remaining lemon juice, thyme and additional salt and pepper.
12. Mix with a fork and chill for at least 1 hour so the flavors meld.
13. Serve on crackers or toasted bread; garnish with sprouts or caviar.