Stovetop smokers are wonderful. You can use them either on the stovetop or outside using burners. They are very easy to use: simply add a few tablespoons of smoking dust and the food item you wish to smoke, close the smoker, heat it for 15-20 minutes, and out comes a beautifully smoked fish or whatever you put in. Especially fatty fish are great this way.
I prepared smoked trout as a quick dinner before we left on the boat trip, and I’m sharing the recipe with you now before writing some more about the food I’m cooking on the boat trip.
2 rainbow trout, gutted
2 Tbsp smoke dust
salt and freshly ground black pepper
1 Tbsp olive oil
1 Tbsp fresh thyme leaves
Check whether the trout is cooked where it’s thickest with an instant read thermometer (which should read 50C/122F or above) or by inserting a fork and then holding the fork right under your lip to check whether it’s warm (if it’s cold, the fish is undercooked). Smoke the trout a bit longer if needed.