Smoked Trout
Want a recipe for smoked trout? This is a real crowd-pleaser for family and friends. Smoking trout is something different from your average brisket, and it's especially delicious when you've caught it yourself.
Equipment
- 1 Pellet smoker
Ingredients
- 2 lbs trout fillet
- 1½ cups brown sugar
- ¾ cup salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- sour cream
- fresh dill
- pickles and juniper berries
- sliced red onion
- grilled bread
Instructions
Step 1: Preheat the Smoker
- Preheat smoker to 180°F. Place your chosen wood chips in the smoker. You want the wood chips to cover the areas where most of the heat will be emitting from.
Step 2: Preparing the Trout
- Place trout fillets, skin side down, in a large baking dish.
Step 3: Preparing the Rub
- Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.
Step 4: Marinading the Trout
- Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.
Step 5: Removing the Trout From the Fridge
- Remove fillets from the refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.
Step 6: Smoking Your Trout
- Place trout fillets in the smoker. Cook for 2 to 3 hours. Careful not to over-cook the fish, because it can end up too bitter.
Step 7: Finishing Touches
- Remove trout from the smoker. Top with dill, pickles and sliced red onion. Serve on grilled bread with sour cream on the side.