The preparation and smoking method are relatively simple and the finished product will melt in your mouth. It’s darn near perfect.
Smaller trout can be smoked whole. Thanks to the low and slow cooking process, the bones will separate themselves from the meat and it will be easy to remove the meat from the bones if you decide not to fillet out your fish. Either way, keep the skin on the fish.
INGREDIENTS
This Recipe is for 2-3kg of Trout. Tip: The average 33cm Trout weighs approx. 450g
THE BRINE
• 2 Litres Water
• ½ Cup White Sugar
• ½ Cup Brown Sugar
• ½ Cup Salt
• 2 Tbsp Garlic Powder
• 2 Tbsp Chili Powder
• 3 Tbsp Lemon Juice
PREPARING YOUR FISH
• Place Trout in a glass cooking dish and pour in brine. Make sure all surfaces of the fish come in contact with the brine.
• Refrigerate for 8 hours.
• Remove trout from dish and rinse in cold water.
• Pat dry and lay out on smoker rack for one hour. Try to place the fish on the smoker rack so that smoke can reach the insides of the fish. For fillets, place the fish with the skin side down.
SMOKING METHOD
Preheat your Bradley smoker to 107°C (225°F). We recommend Alder Bisquettes for smoke.
Smoke trout for up to 4 hours, keeping an eye on them to make sure they don’t dry out. Smaller trout can be fully smoked in as little as 1.5 hours but can be left in longer for a stronger smoke flavour.
When the fish is done, you can eat them fresh out of the smoker, as an appetizer or as an ingredient in another dish – that is, if you can resist eating it all before then!
Refrigerate leftovers for days or freeze for months. If you decide to throw them in the freezer, don’t forget to remove the meat from the bones first.
This is an easy, great-tasting recipe for smoked trout that anyone can do. Give it a try and you’ll see why we call it the perfect smoked trout recipe. The semi-sweet and salty flavour combined with fresh trout will be irresistible to your guests!