hot smoked honey trout with smoky beetroot

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Hot smoked honey trout with smoky beetroot

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Barbecuing fish is a great way to get depth of flavour, and this easy recipe from live fire and BBQ expert Genevieve Taylor is a winner. Trout is an oily fish so takes really well to the heat of the barbecue.

Ingredients

4 trout fillets, about 125-150g each (ideally chunky fillets)

2 tbsp runny honey

1 tbsp olive oil

1 tsp smoked paprika (hot or sweet, your preference)

Extra-virgin olive oil to drizzle

50g shelled pistachios, toasted and roughly chopped

10g dill, roughly chopped

10g mint, roughly chopped

Flatbreads to serve

For the beetroot

250g cooked beetroot (vac-packed is fine, but make sure it’s not in vinegar)

1 tbsp olive oil

500g greek yogurt

2 garlic cloves, crushed

Directions

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