Dom
Culinary Explorer
reward yourself with good food!
Smoked Trout Recipe:
Ingredients:
Smoked Trout Recipe:
Ingredients:
- 2 whole trout, cleaned and gutted
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried dill (optional)
- Wood chips for smoking (such as applewood or hickory)
- In a bowl, mix together the kosher salt, brown sugar, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried dill (if using) to create the dry brine.
- Pat the trout dry with paper towels. Rub the dry brine mixture evenly over both sides of the trout, ensuring they are well coated. Place the trout in a shallow dish or on a baking sheet, cover with plastic wrap, and refrigerate for 6-8 hours or overnight to allow the flavors to penetrate the fish.
- Before smoking, rinse the trout under cold water to remove excess brine. Pat dry with paper towels and let them air dry for about 30 minutes to form a pellicle (a tacky surface layer that helps the smoke adhere).
- While the trout are drying, prepare your smoker according to the manufacturer's instructions. Aim for a smoking temperature of around 200-225°F (93-107°C).
- Once the smoker is ready, place the trout on the smoker racks, leaving space between each fish for the smoke to circulate.
- Add the wood chips (pre-soaked for about 30 minutes and drained if required by your smoker) to the smoker box or directly onto the coals. Close the smoker lid.
- Smoke the trout for about 2-3 hours, or until they reach an internal temperature of 145°F (63°C) and are nicely browned and infused with smoky flavor.
- Remove the smoked trout from the smoker and let them rest for a few minutes before serving.
- Serve the smoked trout whole or flaked into salads, pasta dishes, or as a delicious appetizer with crackers and cream cheese.
Perfect for a flavorful meal or a tasty appetizer!
