Smoked Trout

This Smoked Trout dish features tender, flaky fish infused with aromatic spices, perfect for a nourishing Paleo Indian lunch. Served with a refreshing cucumber salad, it balances savory flavors with a hint of zest.

Ingredients

• Trout fillets - 300 grams
• Himalayan pink salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Smoked paprika - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Cucumber - 1 medium, diced
• Red onion - 1/4, finely chopped
• Fresh coriander leaves - 2 tablespoons, chopped

Steps

1. Preheat your smoker or grill to medium heat (approximately 180-200°C).
2. In a small bowl, mix together the Himalayan pink salt, black pepper, cumin powder, coriander powder, and smoked paprika.
3. Rub the spice mixture evenly over the trout fillets.
4. Place the seasoned trout on the smoker or grill and smoke for about 15-20 minutes, or until the fish flakes easily with a fork.
5. While the trout is smoking, prepare the cucumber salad by combining diced cucumber, red onion, fresh coriander, lemon juice, and olive oil in a mixing bowl.
6. Toss the salad gently to combine and season with salt to taste.
7. Once the trout is cooked, remove it from the smoker and let it rest for a couple of minutes before serving.
8. Plate the smoked trout alongside the cucumber salad and serve immediately.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids which support heart health.
• High in protein, promoting muscle repair and growth.

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