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The trout for this recipe can be cooked in a purpose made smoker, or over the coals of a campfire with a lid to contain the heat and smoke. Make your lid out of anything fireproof and use alfoil to seal any gaps.
1 large trout
½ cup smoking sawdust
2 heaped Tablespoons of herb & garlic butter
8 cherry or 2 small tomatoes, sliced & de-seeded
¼ capsicum, sliced
1 dessert spoon fresh chopped chives
4 dessert spoon sour cream
2 teaspoons Aussie mustard
salt and pepper
2 sheets puff pastry, cut in half
Score trout with shallow incisions, rub with herb and garlic butter.
Secure trout in a grilling rack and place it over (hot) coals.
Use a shallow metal dish to hold sawdust for smoking, and place on coals. (I use hickory for a nice smokey flavor).
Cover your ‘smoker’ with alfoil to contain heat and smoke.
Cook trout for 10 minutes on each side or until just firm. Cool slightly.
Remove skin and gently separate trout from the bones.
In a bowl combine trout pieces, tomato, capsicum, chives, sour cream, mustard and salt and pepper. Mix gently.
Heat jaffle iron in fire, spray inside with cooking spray.
Place pastry in jaffle iron, lengthwise, so it can be folded back on itself.
Fill with trout mixture, making a slight mound, then fold pastry over and close the iron. Trim excess pastry.
Place the iron in the fire and cook for 6-7 minutes, turn over and cook for a further 6-7 minutes. Pie is cooked when pastry is golden on both sides.