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Brined Smoked Trout Recipe

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This Brined Smoked Trout recipe offers a flavorful way to prepare fresh lake trout by first brining it in a seasoned salt and sugar solution, then smoking it gently at low temperatures. The process enhances the trout's natural taste, preserving its moist texture while infusing delicious smoky notes. Perfect for serving as an appetizer or main dish, this smoked trout is versatile and pairs well with various side dishes.

  • Total Time: 11 hours 40 minutes
  • Yield: 10 servings

Ingredients

Brine Ingredients

  • 2-6 fresh lake trout filets (1-3 fish)
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 8 cups water
  • 1/2 cup pickling spice

Instructions

  1. Prepare the brine: In a large saucepan, combine kosher salt, brown sugar, pickling spice, and water. Bring to a simmer and stir until the salt and sugar dissolve completely. Remove from heat and allow the brine to cool to room temperature.
  2. Prepare the trout: Inspect the lake trout filets carefully and remove any remaining bones using fish tweezers. Place the filets into a large freezer bag or a suitable non-reactive container.
  3. Brine the fish: Pour the cooled brine over the trout filets until fully submerged. If using a bag, squeeze out the air before sealing to ensure full contact. If using a container, place a food-safe plate or weight on top to keep the fish submerged in the brine.
  4. Refrigerate to brine: Place the brining fish in the refrigerator and leave it to brine for a minimum of 4 hours, ideally overnight, but do not exceed 24 hours for best texture and flavor.
  5. Remove and dry: After brining, remove the trout filets from the brine. Pat them dry thoroughly with paper towels, taking care to remove most of the pickling spices stuck to the surface.
  6. Preheat smoker: Bring your smoker to a steady temperature of 200°F (93°C).
  7. Apply hardwood chips and start smoking: Place the trout filets skin side down directly on the smoker grill. Add your preferred hardwood chips to generate smoke, maintaining a temperature between 175°F and 200°F (79°C to 93°C). Avoid allowing the temperature to rise above 225°F (107°C) to prevent the fish from drying out.
  8. Smoke the trout: Smoke the filets for anywhere between 60 minutes and 3 hours depending on their thickness. The trout is done when it becomes slightly opaque, begins to flake easily, and reaches an internal temperature of 145°F (63°C), confirmed with a meat thermometer.
  9. Serve: Serve the smoked trout warm or cold according to your preference. It pairs beautifully with fresh salads, crusty bread, or creamy dips.

Notes

  • Adjust brining time based on fish thickness; thinner filets require less time to avoid over-salting.
  • Use fish tweezers to remove pin bones for a better eating experience.
  • Maintain consistent smoker temperature to ensure moist and evenly smoked fish.
  • Hardwood chips such as apple, cherry, or alder work well for a mild smoke flavor.
  • If you do not have a smoker, consider using an outdoor grill with a smoker box or a stovetop smoker.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour to 3 hours
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: American

Find it online: https://avascooking.com/brined-smoked-trout-recipe/