What to cook in a Brand 6060? Cold Smoked Trout.
We will need:
We will need:
trout,
salt.
Cooking method:
Cooking method:
Wash and salt fish and leave for a few hours better overnight . Then rinse fish of salt and dry it. Place the fish pieces on the rack in layers. Place the charcoal bowl on the heating element. Place the wood chips in it and cover with the lid. Putting the grid with the fish in the bowl. Close the appliance with the lid and install the pressure regulator. Select COLD COOKING mode for 99 minutes. Press START.
What is the best way to preserve and store cold-smoked trout to ensure it remains fresh and delicious for an extended period of time? Any tips or recommendations would be greatly appreciated!
I’ve never tried cold-smoked trout before, but it sounds incredibly delicious. Can anyone share their experience with it? How does it differ from hot-smoked trout in terms of flavor and texture? Any recommendations on how to enjoy it best? Thanks for your insights!