Smoked Trout

Smoked Trout

Brined trout fillets take on a deep smoky sweetness from a slow turn over low heat.

Total 8 hr 20 min Makes 6 servings Calories 210/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish

Whole trout fillets are cured in a simple salt-and-sugar brine, then smoked low and slow over fruit wood until the flesh turns opaque and flakes easily. The result is a flaky, smoky fish that works well on a bagel, flaked into salads, or served straight off the rack with crackers. Plan ahead, as brining and smoking together take most of an afternoon.

Ingredients

  • 6 trout fillets, skin on (about 6 ounces each)
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 4 cups wood chips, applewood or alder, soaked
  • 1 tablespoon olive oil
  • 0 freshly ground black pepper, to taste

Method

  1. In a saucepan, combine the water, kosher salt, brown sugar, granulated sugar, garlic, peppercorns, and bay leaves. Warm over medium heat, stirring, until the salt and sugar fully dissolve, about 3 minutes, then remove from heat and let cool to room temperature.

  2. Rinse the trout fillets under cold water and pat dry. Submerge them in the cooled brine, cover, and refrigerate for 1 hour.

  3. Remove the trout from the brine, rinse briefly under cold water, and pat completely dry with paper towels. Place skin-side down on a wire rack and let air-dry in the refrigerator, uncovered, until a tacky pellicle forms on the surface.

  4. Preheat a smoker to 180°F using the soaked wood chips, following the manufacturer's instructions for adding chips and maintaining temperature.

  5. Brush the flesh side of each trout fillet lightly with olive oil and season with a few turns of black pepper.

  6. Place the fillets skin-side down directly on the smoker grates, leaving space between them for smoke to circulate.

  7. Smoke the trout at 180°F until the flesh is opaque throughout and flakes easily with a fork, and an instant-read thermometer inserted at the thickest part reads 145°F, about 2 to 3 hours.

  8. Carefully transfer the fillets to a platter and let rest for 10 minutes before serving warm, or cool completely and refrigerate for later use.

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    Smoked Trout

    Whole trout fillets are cured in a simple salt-and-sugar brine, then smoked low and slow over fruit wood until the flesh turns opaque and flakes easily. The result is a flaky, smoky fish that works well on a bagel, flaked into salads, or served straight off the rack with crackers. Plan ahead, as brining and smoking together take most of an afternoon.

    8 hr 20 min 6 servings 210 cal

    Ingredients

    • 6 trout fillets, skin on (about 6 ounces each)
    • 4 cups water
    • 1/4 cup kosher salt
    • 1/4 cup brown sugar, packed
    • 2 tablespoons granulated sugar
    • 2 cloves garlic, smashed
    • 1 teaspoon black peppercorns
    • 2 bay leaves
    • 4 cups wood chips, applewood or alder, soaked
    • 1 tablespoon olive oil
    • 0 freshly ground black pepper, to taste

    Method

    1. 1

      In a saucepan, combine the water, kosher salt, brown sugar, granulated sugar, garlic, peppercorns, and bay leaves. Warm over medium heat, stirring, until the salt and sugar fully dissolve, about 3 minutes, then remove from heat and let cool to room temperature.

    2. 2

      Rinse the trout fillets under cold water and pat dry. Submerge them in the cooled brine, cover, and refrigerate for 1 hour.

    3. 3

      Remove the trout from the brine, rinse briefly under cold water, and pat completely dry with paper towels. Place skin-side down on a wire rack and let air-dry in the refrigerator, uncovered, until a tacky pellicle forms on the surface.

    4. 4

      Preheat a smoker to 180°F using the soaked wood chips, following the manufacturer's instructions for adding chips and maintaining temperature.

    5. 5

      Brush the flesh side of each trout fillet lightly with olive oil and season with a few turns of black pepper.

    6. 6

      Place the fillets skin-side down directly on the smoker grates, leaving space between them for smoke to circulate.

    7. 7

      Smoke the trout at 180°F until the flesh is opaque throughout and flakes easily with a fork, and an instant-read thermometer inserted at the thickest part reads 145°F, about 2 to 3 hours.

    8. 8

      Carefully transfer the fillets to a platter and let rest for 10 minutes before serving warm, or cool completely and refrigerate for later use.