Ingredients for Smoked Trout
- 1 medium red onion
- Dill
- Parsley
- Garlic Cloves
- Shallots
- Ginger
- Soy Sauce
- Wine
- 1/2 cup brown sugar
- 1 cup kosher salt
- Onion Powder
- Cloves
- Bay Leaves
- Garlic Powder
- Mace
- Trout
- 1 cup hickory wood chips
- Charcoal
- Cooking Spray
- 1 head of crisp lettuce
- 1 dozen eggs
- Capers
- Lemons
- Green Peppercorn
- Ground Red Pepper
- 1/2 cup sour cream
- Fresh Horseradish
- paprika to taste
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How to Make Smoked Trout
- **Brine:** Combine 1 cup kosher salt, 1/2 cup brown sugar, 1/4 cup black peppercorns, 2 tbsp dill seed, 2 tbsp juniper berries, and 1 tbsp coriander seeds in a food processor. Puree until smooth.
- Pour the mixture into a large dish or pan.
- Add 1/2 cup white wine vinegar, 1/4 cup lemon juice, and 1/4 cup olive oil. Stir well.
- Stir in enough cold water to create a brine solution that completely submerges the fish.
- Add the trout to the brine, ensuring it is fully submerged. Refrigerate for 2-3 days (large trout) or 1 day (small trout).
- Soak 1 cup hickory wood chips in water overnight.
- **Smoking:** Prepare your smoker/grill by arranging briquets on one side.
- Ignite the briquets and let them burn until glowing with gray ash.
- Set drip pans opposite the briquets.
- Remove the trout from the brine and pat it completely dry.
- Pile soaked hickory chips over the hot briquets.
- Place the top grill in place, positioning the briquet side over the drip pan. Lightly oil the drip pan.
- Place the trout over the drip pan, cover the grill, leaving 1-2 vents open for smoke release.
- Smoke the trout until it flakes easily with a fork: approximately 8 minutes per pound (up to 2 hours for large trout, 45-60 minutes for small trout). Add more coals as needed.
- Transfer the smoked trout to a platter and let cool.
- Cover and refrigerate until 1 hour before serving.
- **Garnish:** Separate lettuce leaves, selecting only those that form cups.
- Finely chop 1 medium red onion and place it in a paper towel-lined sieve to dry slightly.
- Hard-boil 1 dozen eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, and boil for 1 minute. Turn off heat, let stand for 5 minutes, then cool under cold running water. Peel and chop.
- To serve: Arrange lettuce cups on a platter. Fill each cup with alternating layers of chopped red onion, chopped hard-boiled egg, capers, and lemon wedges.
- Serve the smoked trout alongside the lettuce cups. Pass the horseradish sauce separately.
- **Horseradish Sauce:** Combine 1/4 cup prepared horseradish, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp white wine vinegar, and 1/4 tsp salt. Mix well. Stir in 1/2 cup sour cream. Transfer to a sauce boat, cover, and refrigerate. Sprinkle with paprika before serving.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
29g
Fat
16g
Carbs
4g
