Recipe courtesy of Adam P Lang
Episode: Army Cook-Off
Save Recipe Print
Total:
1 hr 2 min
Prep:
20 min
Inactive:
2 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
More from:

Summer Seafood

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Smoked Trout Frittata

Recipe courtesy of Giada De Laurentiis

Vanilla Smoked Trout

Smoked Trout Dip

Recipe courtesy of Robert Irvine

Smoked Trout Mousse

Recipe courtesy of Christine Cushing

Smoked Trout Salpicon

Recipe courtesy of Stuart Tarabour

Smoked Trout Spread

Recipe courtesy of Lauren Groveman

Hot Smoked Trout

Recipe courtesy of Alton Brown

Smoked Trout Dip

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories