Hot Smoked Trout

Total Time:
30 hr 30 min
Prep:
30 min
Inactive:
27 hr
Cook:
3 hr

Yield:
2 pounds smoked trout
Level:
Easy

Ingredients
  • 1/2 cup kosher salt
  • 1 quart water
  • 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed
Directions
  • Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

  • Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

  • The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

  • Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.


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