Black river cherry wood smoked salmon sandwich

By Chef Becky



  • 1 trout fillet
  • 1 tablespoon grated lemon rind
  • 1 tablespoon coarse sea salt
  • 1 tablespoon grated parsley
  • 1 tablespoon aioli
  • 1 bakery bun
  • 1/4 cup arugula
  • 2 slices of heirloom tomato


  1. Take a piece of tin foil and place the trout fillet on it.
  2. Sprinkle the grated lemon rind, sea salt, and parsley all over the fillet.
  3. Wrap the tin foil tightly around the fillet.
  4. If you have a smoker or BBQ with cherry wood pellets, place the wrapped fillet inside and cook it. If you don’t have a smoker, you can find a YouTube video on how to make a smoker box using tin foil and moist wood chips.
  5. Cook the trout for about 45 minutes to 1 hour and 15 minutes, depending on the temperature of the smoker. It’s best to cook it low and slow.
  6. While the trout is cooking, prepare the aioli by mixing 1/2 cup of mayo or sour cream with 1 tablespoon of chopped dill in a bowl. Mix well and refrigerate.
  7. Once the trout is done cooking, break it up into smaller pieces.
  8. Take your preferred bun and place the pieces of trout on it.
  9. Top the trout with the slices of heirloom tomato and arugula.
  10. Spread the aioli on the other half of the bun.
  11. Serve the trout sandwich with your favourite cold beverage.

Enjoy your meal!