Taupo Trout

BBQ Smoked Trout Kebabs

Ingredients:

• 2x fillets trout
• 3x capsicum – red, green, yellow
• 1x large red onion
• 1 x can of pineapple chunks or fresh pineapple
• Dressing
• 3x cloves of garlic – finely diced
• Handful of dill – finely diced
• 1x tablespoon Olive oil
• 250ml sour cream
• Juice of ½ lemon
• Salt & pepper to taste

Method:

1. Soak wooden skewers for 15 mins in water.
2. Cut filets into even sized chunks – be generous, and continue with capsicum & onion.
3. Thread pineapple chunk through the skewer first, followed by trout, capsicum, onion and lastly trout. Repeat twice.
4. Brush on olive oil, season with salt & pepper, then place onto a hot grill until each side is charred.
5. Then place into a smoker for 7mins.
6. Plate up and drizzle a generous amount of dressing over the the kebabs.
7. Dressing - Place all ingredients into a medium size bowl and mix until combined.