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Smoked Trout Recipe

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This recipe for Smoked Trout is from The Christiansen Family Cookbook - 2016, 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:  
trout fillets, preferably pink meat trout
1/4 c. pickling salt
2 c. brown sugar
4 c. cold water

mild wood chips, such as alder or a fruit wood
Directions:
Directions:
Dissolve salt and sugar in water. Put the fillets, skin side up, in the brine in a pot. Place a plate on top of the fish with a heavy object to ensure that the fish stay submerged in the brine, and soak overnight in the refrigerator. The next day, rinse the fillets with fresh water and pat dry. Lay the fillets skin side up on paper towels and spray with nonstick cooking spray, along with the smoking rack. Place on the smoking rack, skin side down, and let them dry until the fillets get a sticky glossy coating (rime), which will help them absorb the smoke. Before putting in the smoker sprinkle the fillets with additional brown sugar to your taste. Smoke 2 to 4 hours on a low heat.
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
8-10 hours
Personal Notes:
Personal Notes:
This recipe is courtesy of Guy Montero of Buena Vista, Colorado. Ben and I learned a lot about fishing from Guy on our trips to Twin Lakes. I am sure that other kinds of fish could be used for this, also.

 

 

 

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