I went out fishing this evening and caught some good sized trout. I usually butterfly them and smoke them with manuka sawdust. The recipe I use for the smoking buffer is:
- Brown sugar
Ensure that you season the trout with salt and let it rest in the refrigerator for awhile prior to adding the buffer.
To make the buffer, melt the butter in a saucepan then add the brown sugar and stir. Once it has an even consistency add one or two teaspoons of ginger. Then pour the buffer directly over the trout and ensure it is evenly coated and smoke with manuka sawdust. Enjoy!