Hot Smoked Trout
- Level: Easy
- Yield: 2 pounds smoked trout
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 30
- Cholesterol
- 89
- Sodium
- 718
- Total: 1 day 6 hr 30 min
- Prep: 30 min
- Inactive: 1 day 3 hr
- Cook: 3 hr
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.