Lemon & Herb Butter Smoked Trout with Greek-Style Tzatziki
Where smoky meets creamy, with a bright lemony twist.
Ingredients:
For the Trout:
- Lightly Smoked Trout
- Side with Lemon & Herb Butter Avg 650g
- Lemon wedges, to serve
For the Greek-style Tzatziki:
- 1 cup Woolworths Greek style yoghurt
- ½ cucumber, grated and excess moisture squeezed out
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Zest of ½ lemon
- Juice of ½ lemon
- Zest of ½ lime
- Juice of ½ lime
- Salt and freshly ground black pepper, to taste
How To Make Lemon & Herb Butter Smoked Trout with Greek-Style Tzatziki
1. Prepare the tzatziki
Add the Greek style yoghurt to a bowl. Stir through the grated cucumber, chopped mint and parsley, followed by the lemon and lime zest and juice. Season with salt and freshly ground black pepper. Mix well and refrigerate until ready to serve.
2. Prepare the trout
Remove the trout from its packaging and allow it to come to room temperature while you prepare the braai. Keep the lemon and herb butter with the fish so it melts over the trout as it cooks.
3. Braai the trout
Place the trout side on the braai and cook for approximately 12–15 minutes, or until the fish is cooked through and flakes easily. Woolworths specifically recommends this cooking time for the product.
4. Finish and serve
Carefully transfer the braaied trout to a serving platter. Spoon or dollop the fresh Greek style tzatziki over the trout or serve alongside it. Finish with fresh lemon and any remaining herbs.