Smoked Trout
Infuse your next meal with rich, smoky flavor by mastering the art of homemade smoked trout. This recipe transforms fresh, whole trout into a delicate, flavorful masterpiece through an aromatic brine of brown sugar, garlic, lemon, and classic spices like bay leaves and black peppercorns. After marinating, the trout is air-dried to form a pellicle—a crucial step for capturing the perfect smoky essence from alder, cherry, or applewood chips. Smoked low and slow, this fish delivers melt-in-your-mouth tenderness and a subtly sweet, savory aroma, ideal for enjoying warm off the smoker or chilled as a gourmet appetizer. With its impressive yet approachable preparation, this smoked trout recipe is perfect for entertaining or elevating everyday meals. Pair it with crusty bread, a crisp salad, or roasted vegetables for a show-stopping dish that highlights all the beauty of homemade smoking.
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Recipe Information
Ingredients
- 2 whole fish (1-1.5 lbs each) Fresh trout (cleaned and gutted)
- 8 cups Water
- 0.5 cup Salt
- 0.5 cup Brown sugar
- 3 pieces Garlic cloves (crushed)
- 1 tablespoon Black peppercorns
- 2 pieces Bay leaves
- 4 slices Lemon slices
- 2 cups Wood chips (such as alder, cherry, or applewood)
Instructions
Combine water, salt, brown sugar, garlic, black peppercorns, bay leaves, and lemon slices in a large non-reactive container to create the brine.
Whisk the brine until the salt and sugar are fully dissolved.
Submerge the trout in the brine, ensuring they are completely covered. Cover the container and refrigerate for at least 2 hours or up to 4 hours for more flavor.
Remove the trout from the brine and rinse thoroughly under cold water. Pat the fish dry with paper towels.
Place the fish on a wire rack and allow them to air-dry for 1 hour. This helps form a tacky surface, known as the pellicle, which allows smoke to adhere better.
Preheat the smoker to 175°F (80°C) to 200°F (93°C). Soak the wood chips in water for 30 minutes, then drain them.
Add the wood chips to the smoker. Place the trout directly on the smoker grates or on a wire rack inside the smoker.
Smoke the fish for 2 to 2.5 hours, or until the internal temperature of the thickest part of the trout registers 145°F (63°C) and the flesh flakes easily.
Remove the trout from the smoker and let them rest for 10 minutes before serving.
Serve warm or chilled with your favorite accompaniments, such as crusty bread, roasted vegetables, or a light salad.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 57186 mg | 2486% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 70.8 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 144.0 mcg | 720% | |
| Calcium | 688 mg | 53% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3840 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
