Unless you are a avid fisherman you probably have not had to much to do with trout. It is a fish that I feel is under used and under rated.
Generally, smoked trout it the most popular and most delicious way to cook your trout. It is a delicate fish that doesn’t need to much to bring out its natural flavors and texture.
I have a couple of friends who are avid fishermen and love stopping by with their catch at the end of a fishing weekend. This recipe is my favorite way of cooking their haul on a Sunday afternoon while having a few nice cold beers.
Here is how I cook trout 9/10 times. My little home made smoker is perfect for this smoked trout recipe. If you don’t have a little smoker like this thats ok you can use what ever you have, just remember to keep the temperature fairly low!
This smoked trout recipe is extremely easy and you don’t need many ingredients. This is because it is very easy to over power the trout and I really want to keep it as natural as I can. Please feel free to use this method as a base and add to it as you please. Just let me know in the comments what you did and how it turned out!
Right lets get into it!
Charlies Simple Smoked Trout Recipe
In this smoked trout recipe I am using 2 fresh Trout. This is enough for 2 people as a main or 4 people as a little snack or starter.
I won’t be explaining how to fillet the trout in this recipe, however, watch this space for a post in the future!
For this recipe I am using small chunks of Oak and Jack Daniels. You can use what ever wood and Whiskey you prefer – this is just what I had lying around and generally what I use when smoking trout. The key is to not overpower the trout with other flavors – we just want to add in a little flavor and let the natural flavour of the wood and the trout to shine!
Once your wood chips are well soaked (1 – 2 hours) add them to your smokers wood chip tray. Now I am using a little custom smoker I made for smoking fish in. Your smoker will probably be different to this, however, you will still have a wood chip tray and the basic method should be the same or very similar in your specific smoker.
I have wrapped my smoking rack in toil – this is for two main reasons:
- So the trout does not burn on the wood chips.
- So too much smoke doesn’t penetrate the trout fillets and overpower the final taste.
This is my little home made smoker I made specifically for smoking fish. Its very small and doesn’t take too long to cook fish. You are looking at 15 – 20 minutes for most fish.
Keep in mind your smoker will be a little bit different and will more than likely be bigger and smoke at a higher temperature than this – to be safe you are best to check out your smoker manufacturers guidelines for smoking fish after reading the below smoked trout recipe to make any minor adjustments to time, temperature and method.
The final result should be tender, juicy and fall apart smoked trout fillets. You can eat it right out of the smoker, however, if you let it rest for 5 – 0 minutes you will get a much better bite!
How To Smoke Trout
Smoked Trout Recipe
- Wood Chips
- 4 Fillets Trout
- To Taste Sea Salt
- To Taste Freshly Cracked Black Pepper
- 500 ml Jack Daniels or your favourite whiskey
- The first thing you need to do is get your wood chips soaking in whiskey. For this recipe I am using little pieces of Oak and Jack Daniels, however, feel free to use your favorite whiskey and wood chips. You need enough whiskey to fully submerge your wood chips.
- If you have fresh whole trout, you will need to clean and fillet.
- Lay your fillets on your smoking rack and lightly season with sea salt and freshly cracked black pepper. Cover and refrigerate until your wood chips have finished soaking.
- Once your wood chips are well soaked ( 1- 2 hours), drain and add to your smokers wood chip tray. Light and start creating smoke until you get a nice clean smoke. My little home made smoker will be slightly different from yours so please follow your own smokers manufacturers instructions.
- When you achieve a nice clear consistent smoke its time to add in your fillets. Ad your smoking rack into your smoker and smoke until cooked. In my little smoker this usually takes 15 – 20 minutes. You will notice that I have covered my rack in toil – this is so the trout does not get overpowered from the smoke.
- Once your trout fillets are tender, juicy and falls apart take out of the smoker and let rest for 5 – 10 minutes.