Ingredients
• 2.5 kg (5 lb) Steelhead fillets, skin on
Marinade:
• 60 g (2 oz) coarse ground black pepper
• Fresh leaves from 2 sprigs of oregano
• 120 ml (4 oz) molasses
• 120 ml (4 oz) gin
• 5 ml (1 tsp) Worcestershire sauce
• 1 medium onion sliced/shaved thinly
• 30 ml (1 oz) freshly crushed ginger juice
• 30 ml (1 oz) coarse salt
Preparation
Mix marinade together in a bowl. Remove all the bones you can see from the
fillets. Place marinade in a casserole dish and add the Steelhead fillets
flesh side down. Cover the Steelhead with plastic wrap then a piece of wood.
Weigh it down with rocks or heavy tin cans. The idea is to put pressure on
the fish to get the liquid out of the flesh. Refrigerate for up to 24 hours.
Smoking Method
Place the fillets on lightly-oiled smoker racks. Put racks into the Bradley
Smoker in the highest position away from the heat. Using Alder flavour
bisquettes, cold smoke the fish for approximately 2 hours making certain the
damper is wide open.
To Serve
Chill the fillets, slice as thinly as possible and serve with cheese and
crackers or bagels, cream cheese and capers.
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