Smoked Trout

🛒 Ingredients

• Trout 150 g · 225 kcal

👨‍🍳 Instructions

1. Clean the trout thoroughly, removing guts and gills. You may keep the head and tail on or remove them as preferred. Rinse the fish inside and out under cold water and pat dry with paper towels.
2. Prepare a brine by dissolving 1 cup of salt (e.g., kosher salt) in 4-6 cups of water. You can optionally add 1/2 cup of brown sugar for a milder flavor. Submerge the trout in the brine, ensuring it is fully covered. Brine in the refrigerator for 8-12 hours.
3. After brining, remove the trout and rinse it thoroughly under cold water to remove excess salt. Pat the fish completely dry with paper towels.
4. Place the trout on a wire rack and air dry in the refrigerator for 2-4 hours, or until a tacky pellicle forms on the surface. This pellicle helps smoke adhere to the fish.
5. Preheat your smoker to a temperature between 200-225°F (93-107°C). Add your preferred wood chips (e.g., alder, apple, cherry) to the smoker, ensuring a steady stream of thin, blue smoke.
6. Place the trout on the smoker racks, ensuring there is space between each piece for even smoke circulation. Smoke for 1.5-2 hours, or until the internal temperature reaches 145°F (63°C) and the flesh is flaky.
7. Once cooked, remove the smoked trout from the smoker and let it cool slightly before serving. It can be enjoyed warm or chilled, flaked into salads, or served as an appetizer.