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Irish Cure Smoked Trout or Salmon Recipe

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This recipe for Irish Cure Smoked Trout or Salmon is from The Porters Lake Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
four-pounds of trout or salmon trout, butterflied and bones and head removed
4-1/2 teaspoons salt, divided
6 tablespoons olive oil, divided
1 tablespoon brown sugar
Directions:
Directions:
Day 1
Place fish skin side down on platter.
Rub flesh with 1-1/2 teaspoons salt; cover lightly with waxed paper, plastic wrap or foil.
Refrigerate for 24 hours.

Day 2
Drain off any liquid.
Wipe fish dry with paper towel.
Rub flesh with 2 tablespoons olive oil.
Refrigerate for 24 hours.

Days 3 to 5
Repeat-alternate -processes for each day
Day 4
Day 5
Day 6
Repeat as above, but on day 6 also rub brown sugar onto fish.

Day 7
Hang fish in a smoker for 3 hours at average temp of 165
Personal Notes:
Personal Notes:
Serve sliced or use to make Porter's Lake Smoked Salmon or Smoked Trout Spread

**Best made with Trout caught and cleaned by Brad Mueller

 

 

 

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