There are extremely famous chefs out there using smoked salts and pairing them with salmon, so why not do it yourself? We do, all the time and without being extreme about it, it has changed our fish eating lives. It is just so, so good. The smoked salt imparts a delicate, aromatic smoked flavour which would take ages with achieve with wood chips and grills ...
4 fillets trout
1 bunch rosemary
1 bunch thyme
Applewood Smoked salt
4 teaspoons, plus 4 teaspoons olive oil
Preheat your broiler to 260 C
Coat each fillet of trout with 1 teaspoon each of olive oil. Season liberally with smoked salt. Arrange on a foil-lined baking sheet.
Cover the fillets with a blanket of twigs of rosemary and thyme. Drizzle each fillet with another 1 teaspoon per fillet, moistening the herbs so they don’t burn up in the oven.
Cook for about 10 to 15 minutes, or until the fish is firm, opaque, and flaky, with golden edges.