Smoked Trout with Flat Bread and Spring Vegetables

Mix all of the ingredients — by hand, mixer, or bread machine — to make a soft, supple dough.

Knead for 5 minutes, put the dough in a lightly greased bowl, and cover with plastic.

Allow the dough to rest for at least 15 minutes.

Set the EGG for indirect cooking at 204°C.

Divide the dough in half, and pat each onto a Pizza/Baking Stone.

Bake the crusts for 10 minutes, and then remove them from the EGG.

Brush them lightly with olive oil or garlic oil.

Planked Trout Ingredients:

2 Rainbow Trout – brined overnight in salt solution including Robertsons Pickling Spice

Cedar Plank, soaked for 3 hours

10g Robertson’s Zesty Lemon and Herb Master Blend

20ml Olive Oil

20ml Apricot Jam

Method:

Set the EGG for direct cooking and stabilise the temperature at 180°C .

Dry the Trout and then brush liberally with apricot jam.

Sprinkle flesh side with the Roberston’s spices.

Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes.

Open the lid and turn the planks over, brush them with the olive oil, and place 2 trout fillets on each plank.

Cook the trout for 10 minutes.

Cool and serve at room temperature with steamed spring vegetables, such as baby carrots, asparagus and zucchini with melted butter and grated lemon zests.

Top trout with crème fraiche mixture (100g crème fraiche, 10g mustard and 5g dill).

You could also substitute the trout with some beautiful salmon.