Smoked Trout

Total Time:
1 hr 2 min
Prep:
20 min
Inactive:
2 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon chopped cilantro
  • 3 lemon slices
  • 12 ounces trout fillets
  • 3 serrano peppers
  • 1 ounce rice vinegar
  • 1/2 ounce olive oil
  • 1/2 mango, peeled and chopped
  • 1/2 clove garlic, minced
  • 1 teaspoon black pepper
  • Salt
  • 4 ounces tomato, chopped
  • 1 tablespoon chopped roasted peanuts
Directions
  • In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.

  • Prepare a hot smoker.

  • Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.

  • Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.

  • Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.


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    This recipe is featured in:

    Seafood