German Geraucherte Forelle Nach Art Des Hauses (Smoked Trout)

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From the Hotel zur Alten Thorschenke in Cochem. Now that household-size smokers are available, this recipe is worth trying. The result is a very tasty smoked trout. No smoking time or method of smoking is given as instruction for the use of the individual smoker should be followed.

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Ingredients [?]

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  • add   1/2 cup chopped watercress
  • add   3 tablespoons worcestershire sauce
  • add   1/2 cup chopped parsley
  • add   2 tablespoons coarse salt
  • add   2 fresh trout, weighting about (12 oz.)
  • add   1 lemon, juice of


  1. Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
  2. Mix the parsley and watercress and place it inside the trout.
  3. To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
  4. Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
  5. German Traditional Cooking by Tony Schmaeling.