Fish recipes

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Smoked Trout With Sweet White Wine Chips


  • 2 x small baby Trout.
  • 1 x lemon (sliced).
  • Garlic cloves sliced
  • Spring onion – sliced lengthways
  • Fresh bay leaves
  • Continental Parsley – roughly chopped
  • Salt & Pepper
  • Baking or greaseproof paper
  • Placing baking paper in the base of your oven proof dish will help with the removal of the fish once its cooked.


Preheat your Fornetto to 160° C / 320° F.
Clean and scale the fish. Rub with salt and sprinkle with pepper. Stuff the cavity of each fish with slices of onion, garlic, lemon and fresh bay leaves. Place a dish of water on the ventilation rack in the bottom of your oven. Place the fish in the oven dish lined on the base with baking paper. Place in the centre of your smoker BBQ fired oven and open the Smoker Slide. Cook for around 10-15 minutes. Remove from the oven and allow to stand. Serve hot with lemon wedges, a simple salad and a dressing of crème fraiche and grated fresh horseradish.
The fish will beautifully moist with a mild smoky flavour and is delicious served hot or cold.
Tip: Any firm-fleshed fish can be substituted for the trout such as salmon or snapper. Cooking times may vary depending upon the size of the fish. When buying your fish always look for shiny skin and clear bright eyes.The fish can also be eaten cold with crusty bread or as a centerpiece in a pre-dinner anti-pasti platter. Placing Sweet white wine chips Mr. Barrel in the removable smoker box adds a wonderful depth of flavour.
A perfect accompaniment to your fish is sweet roasted vine tomatoes.The heat of the oven enhances the natural sugars and acids in the tomatoes – the perfect counterpoint to the smoked fish or served with fresh baked crusty bread.