Bacon-wrapped Smoked Rainbow Trout

This was bacon-wrapped smoked rainbow trout.

Following a recipe from a book, Smoke & Spice, we marinated fish with lemon juice, garlic and oil; stuffed fishes with onion, green bell pepper, celery, saltine crackers and pecans; and wrapped bacon. Then, smoked about one hour.

Beautifully done! With pan-sauteed spring asparagus and a bowl of almond-raisin-couscous with Turkish spices, our first smoked fish dinner was outstanding.