After trout is filleted (make sure the pin bones are removed), cut into pieces that can be rolled, folded or pieced together into cubes (about 1 – 1 ½ inch). Put the pieces in a large bowl, sprinkle garlic powder and lemon pepper generously on the trout and mix well so that all pieces are equally seasoned. Usually there is enough salt in the bacon and lemon pepper so you don’t have to add salt to the mixture. Cut about 20 slices of lean bacon into half and then wrap trout pieces in the half slice of bacon and skewer with a toothpick. Bake on a tin foil covered (for easy cleanup) shallow cookie tray at 400 degrees F. for about an hour, but check after 45 mins. The longest cooking time is for the bacon so as soon as the bacon looks done enough for you, it is done! Someone told me they brushed some honey on the pieces about 15 minutes before they pulled them out and they told me it was fantastic! A three to four pounder will probably make about 30 to 40 pieces so invite some friends over and tell them they’re eating a ten pounder!
I’ve used Northern Pike as a substitute for Lake Trout and it is just as tasty!! Make sure the “y” bones are removed.
I think presentation is quite important as the finished product should “awe” everyone! Serve hot, on a bed of lettuce (maybe even coloured lettuce on the edge of the serving platter) with lemon slices, and dips of your choice. For presentation, add a few cherry tomatoes along with the lemon slices on your bed of lettuce. The bed of lettuce hides any minimal grease drippings.
A common recipe amongst the guides who used to do them at White Birch Lodge. Thanks Moon and Jimbo
Ellery Horsman – Box 221, Sioux Narrows, Ontario P0X 1N0 E-mail: email@example.com
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