Wood chips

For the cakes

500 grs trout
1 egg
1 handful fresh tarragon
300 grs potato
Dill
Sea salt flakes
Lemon zest

For the melted grilled provolone

200 grs fontina cheese
200 grs provolone cheese
200 grs gruyere cheese

For the plating

50 grs trout roe
10 grs fresh tarragon
10 grs basil flower
10 grs dill

1- Remove trout’s viscera with a knife.
2- Carefully, remove the roe with a spoon and reserve.
3- Take two “S” shape meat hooks and pierce the
trout in the tail and the chest. Hang the trout.
4- Take one handful of wood chips and put over
ambers of firewood. Repeat procedure to keep
smoking for about one hour and a half.
5- Season potatoes with sea salt flakes and olive oil.
Wrap in foil and take them to the secondary grate for
about one hour.
8- For the cake mixture: get 4 cooked potatoes,
remove the skin and season with sea salt.
9- Pre heat the griddle on medium heat, add olive oil,
and then add the potatoes. Smash them with a fork,
and season with black pepper.
10- Get the trout out of the grill and take out the skin
using your hands.
11 - Mix half a kilo of smoked trout with the smashed
potatoes. Add black pepper, lime zest, a pinch of
fresh dill, tarragon and one egg.
12 - Pre heat the griddle, add olive oil, and cook the
cakes for about 15 minutes each side, on medium
heat.
13 - For the melted provolone: grate and mix fontina,
gruyere and provolone cheese. Take the mixture to
the grill until the cheese is melted.
14 - For the plating: place the cake, add trout roe on
top, sea salt flakes, fresh basil flower, tarragon,
melted cheese on the side, and enjoy!