Recipe courtesy of Adam P Lang
Smoked Trout
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 236
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 19
- Cholesterol
- 50
- Sodium
- 520
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 2 min
- Cook: 40 min
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.