FISH: A kettle-type BBQ is the best way to smoke fish. Give this recipe a try if you own one of those BBQ grills.

SMOKE TROUT WITH LEMON & DILL BUTTER:



4 rainbow trout

oil for brushing

salt and pepper

6 hickory wood chips

lemon & dill butter:

½ cup butter, softened
2 tbsp. lemon juice
2 tbsp. finely chopped dill
½ tsp. lemon zest
1 clove garlic, crushed





Mash together butter, lemon juice, garlic, lemon zest and dill. Shape mixture into a log and wrap it in waxed paper, twisting the ends to seal. Refrigerate until firm; then cut butter into ½ -inch slices and leave these at room temperature.

Preheat a kettle-type barbeque and allow the coals to burn down to ash, then add 3 hickory wood chips to each side of kettle.

Brush skin of the fish with oil. When the wood chips begin to smoke, put the trout on the barbeque. Cover with the lid and smoke fish for 15 minutes or until they are cooked through.

Remove fish from the grill. Gently peel off the skin and add salt and pepper to taste. Divide lemon-butter slices among the fish and spread them on top of the fish to serve.