Smoked Trout
Smoked whole trout is a flavorful and impressive dish that's perfect for any meal. The smoky, rich taste of the trout pairs beautifully with its tender, flaky texture. This recipe uses simple ingredients like fresh trout, salt, brown sugar, and lemon to create a delicious and aromatic dish.
Ingredients :
- 2 whole trout cleaned and gutted
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 lemon sliced
- 2 cups applewood or hickory wood chips
Directions :
- In a large bowl, mix the kosher salt and brown sugar.
- Rinse the trout under cold water and pat them dry with paper towels.
- Rub the salt and sugar mixture all over the trout, inside and out. Place the trout in a large resealable plastic bag and refrigerate for 1 hour.
- Meanwhile, soak the wood chips in water for at least 30 minutes.
- Preheat your smoker to 225°F (107°C). Drain the wood chips and add them to the smoker.
- Remove the trout from the brine and rinse them under cold water. Pat dry again with paper towels.
- Place lemon slices inside the cavity of each trout.
- Place the trout in the smoker and smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- Remove the trout from the smoker and let them rest for a few minutes before serving.
