Jasmine Tea Infused Smoked Trout with Peach & Black Olive Salad

If you’ve ever cooked fish on the BBQ then you know just how delicate it is to handle. The BBQ Buddy fish griller 2 piece basket design latches together to securely hold the fish you’re cooking in place, and makes turning the fish effortless. Made with heavy duty metal and with a flexible wire grid to suit different sized fish, the BBQ Buddy fish griller keeps your fish in one whole piece while grilling.

  • Serves: 4
  • Cooking Time: 35 mins
  • Prep Time: 20 mins


  • 4 whole trouts
  • 4 tsps sea salt
  • 1 tsp cracked black pepper
  • ¼ tsp chilli flakes
  • 2 lemons, thinly sliced with skin on
  • 16 bay leaves
  • 500ml apple cider
  • 9 green apples, halved and peeled

Ingredients - Salad

  • 2 large peaches, halved
  • 8 pieces prosciutto
  • 100g baby salad leaves
  • 100g feta cheese
  • ½ cup black olives
  • ½ cup walnuts

Ingredients - Dressing

  • Juice ½ lemon
  • 1 tbsp walnut oil
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • ½ tsp sugar
  • Pinch salt

Tools Required


  1. Using a Wood Chip Soaker, soak 100g of wood chips (choose your preferred wood chip flavour) and jasmine tea in water for at least 30 minutes. Drain the wood chips and pour them into a stainless steel Smoker Box.
  2. Preheat BBQ on high heat and place the smoker box on top of the grill for 5 minutes, until the box starts to smoke. Reduce the heat to medium heat, about 160°C.
  3. Rub the outside of the fish with salt, pepper and chilli. Divide the pieces of lemon and bay leaves between the fish and place them inside the fish.
  4. Place each trout into a BBQ Buddy Fish Griller, and place them on the BBQ. Cook for approximately 20-25 minutes (depending on the size of your fish), turning half way, or cook until the flesh easily flakes away from the bone.
  5. For the salad, place the peaches on the BBQ and cook for 2-3 minutes until they have grill marks. Cut these in half again. Place the prosciutto on the BBQ and cook for 1-2 minutes each side until crisp. Tear into pieces.
  6. Scatter salad leaves on a platter, top with peaches, prosciutto, feta, olives and walnuts. Place all the dressing ingredients in a bowl and whisk together, dress salad just before serving and serve with smoked trout.

    TIP: Carefully trim the fish tail and fins with kitchen scissors to prevent these from overhanging the fish griller and charring.

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