German Geraucherte Forelle Nach Art Des Hauses (Smoked Trout) - cooking recipe

Ingredients

2 tablespoons coarse salt
3 tablespoons Worcestershire sauce
1 lemon, juice of
2 fresh trout, weighting about (12 oz.)
1/2 cup chopped parsley
1/2 cup chopped watercress

Preparation

Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
Mix the parsley and watercress and place it inside the trout.
To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
German Traditional Cooking by Tony Schmaeling.