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Smoked Trout

This is great served with rustic bread and potato salad. It is also delicious served in a salad. We especially like it combined with apples, walnuts, beets, red onions and celery with horseradish dressing! Or, try it in this spread(recipe below), as we did this weekend. Everyone loved it!

INGREDIENTS

  • 2 boneless trout fillets (1 lb each)

BRINE

  • 1 cup water
  • 3 tbsp salt
  • 2 tsp brown sugar
  • 1 tsp lemon/dill salt

DIRECTIONS

  1. Place trout in a large glass casserole dish, skin side up. Combine the brine ingredients and pour over the trout. Allow to cure in the brine in the refrigerator for 6-8 hours. Remove trout from brine, rinse in cool water and then soak in fresh water for 10-15 minutes. Pat dry.
  2. Prepare Broil King Keg to smoke trout for 2 hours at 200-225°C. Throw a handful of soaked apple wood chips on the coals. Place trout on the grids, skin side down and smoke for 2 hours. Let cool, then wrap tightly in plastic wrap. This can be kept in the refrigerator for up to 2 weeks.
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