Smoked Trout

Instructions

1. 1

   Prepare the Trout

   Ensure trout are cleaned with heads and tails intact. Rinse under cold water and pat dry. Check for any remaining scales and remove. Butterfly the trout if desired for more smoke penetration.

2. 2

   Make the Brine

   Dissolve salt, brown sugar, and honey in 2 cups warm water. Add soy sauce, peppercorns, bay leaves, and garlic. Stir in remaining cold water. The brine should be completely cool before adding fish.

3. 3

   Brine the Trout

   Submerge trout in the brine, ensuring they're fully covered. Refrigerate for 4-8 hours. The brine firms the flesh, adds flavor, and helps the fish hold together during smoking.

4. 4

   Rinse and Dry

   Remove trout from brine and rinse briefly under cold water. Pat completely dry inside and out with paper towels. Place on a rack and refrigerate uncovered for 1-2 hours to form a pellicle.

5. 5

   Prepare the Smoker

   Set up smoker for low-temperature smoking at 175-200°F. Soak apple wood chips in water for 30 minutes, then add to the smoker. Apple provides a sweet, mild smoke perfect for trout.

6. 6

   Stuff the Trout

   Stuff the cavity of each trout with fresh dill sprigs and lemon slices. This adds flavor from the inside as the fish smokes. Leave enough room for smoke to circulate.

7. 7

   Smoke the Trout

   Place trout on the smoker racks. Smoke for 2-3 hours until the flesh is opaque and flakes easily, reaching an internal temperature of 145°F. The skin should be golden brown.

8. 8

   Rest and Cool

   Remove trout from smoker and let rest at room temperature for 15 minutes. For best flavor, refrigerate overnight before serving - the smoke flavor mellows and permeates the flesh.

9. 9

   Serve

   Serve smoked trout whole or flake the meat off the bones. Present with lemon wedges, horseradish cream sauce, and crackers. The delicate, smoky fish pairs beautifully with a crisp white wine.