Smoked Rainbow Trout

Smoked Rainbow Trout

I am on a bit of a smoking kick. Earlier this week I shared a recipe for smoked salmon nuggets. They were delicious as are these smoked fillets of trout. Since the fish was smoked as a whole fillet, it came out incredibly moist with a wonderful sweet and smokey flavour. I have been using a dry brine the last few times I have smoked fish and I am quite a bit happier with the results compared to a wet brine.

5.0 from 1 reviews

Smoked Rainbow Trout
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Smoked
Serves: 4
Ingredients
  • 2 pounds of rainbow trout fillets
  • 6 cups of brown sugar
  • 1½ cups kosher salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp ground black pepper
  • 2 tsp cayenne pepper
Instructions
  1. Mix the brown sugar, salt and seasonings together. Rub the dry brine all over the fish. Place the fish in a bowl making sure the fish is totally surrounded and covered in the dry brine. Place in the fridge overnight (8-12 hours).
  2. Rinse the fish thoroughly and place in a cool dry place of 2-3 hours to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
  3. Smoke for 5 hours at a gradually increasing temperature, starting at 120F and increasing it 20F every hour. Leave it at 180F for the final 2 hours of smoking. The fish needs to have a minimum internal temperature of 140F.
  4. Enjoy!

 

 

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7 comments

  1. I meant to comment on your smoked salmon nuggets, they seriously look amazing! Hubby and I have been wanting to smoke fish, and now I REALLY want to :-) Your recipe sounds delicious! We are addicted to Bobby Flay’s show BBQ Addict, he smoked fish a few shows ago, and it looks fun to make! Thank you for sharing, Take care, Terra

  2. I found it really salty.I left in the refrigerator for 11 hours

  3. What kind of wood did you use?

  4. Tried this recipe last weekend, the trout came out perfectly, great taste! It was done after about 4 hours. I’ll do this one again for sure, thanks for the recipe.

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