Recipe: Smoked Trout

July 16, 2014

Smoked Trout Brine

Water – 1gallon
Kosher salt – 1 cup
Brown Sugar – ½ cup
Molasses – ¼ cup
Sugar, granulated – ¼ cup
Bay leaves – 4 each
Garlic , cloves – 4 each
Shallots – 4 each
Lemon – 2 each
Star Anise – 4 pieces
Thyme – 4 branches
Fennel Seed – 1 tbs
Black Peppercorns – 1 tbs

For the Brine

Combine all the above ingredients.
Simmer for 20 minutes.
Chill.
Clean and gut the trout.
Lay the trout in a deep hotel pan and pour in the brine, enough to completely cover the fish. Refrigerate for 24 hours. We used a 14” trout about 11/2 pounds.

Smoking the Trout

Soak wood chips.
Light the fire and smoke at 200-225 for approximately 2.5 hours or until done.
Wood for Smoking: Alder, Apple & Cherry

Smoked Trout