river caught trout 
hot smoked trout 
hot smoked trout
Fisherman caught 2 trout in the river, good size, tried hot smoking for flavor and for storage.
Salt for a day then hot smoke with beech wood at 100˚C for 2 hours.
To serve, reheat in oven to warm up, serve with tarragon mustard yogurt sauce, meat firm and still tender, with very mild smoke aroma.
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