Smoked Trout
Whole smoked trout with herbs.
Jump to RecipeWhole smoked trout is a classic preparation - the fish stays incredibly moist and the smoke flavor is delicate but present. The herbs and lemon inside perfume the meat from within. It's simple, elegant, and delicious.
This is perfect for brunch, a light dinner, or as part of a larger spread. Smoked trout also keeps well for a few days, making it great for meal prep or entertaining.
Serve with horseradish cream, capers, and toast points for an elegant presentation. It's also great flaked over salads or in pasta. Dill cream cheese and bagels are classic accompaniments.
The brine is essential for flavor and texture - don't skip it. The fish should be rinsed and dried thoroughly before smoking for better smoke adhesion. Fresh trout makes a noticeable difference.
Low and slow is the key with whole fish. The skin protects the delicate flesh. When the fish flakes easily at the thickest part, it's done. Be gentle when removing from the smoker.
Ingredients
Instructions
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1
Brine trout for 2 hours. We recommend Killer Hogs BBQ Rub for best results.
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2
Rinse and pat dry.
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3
Stuff cavity with dill and lemon.
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4
Smoke at 200°F for 1. 5 hours.
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5
Fish should flake easily.