There are so many ways to serve smoked trout. Main dish, appetizer, a protein snack while fishing or hunting, add it to your favorite pasta dish to switch it up...use your imagination! I promise you this brine is as good as it gets, a collaboration of so many and tested throughout the years. Please visit the Fins page to explore the possibilities ENJOY!
PS - these freeze REALLY well!
Servings: More than you can imagine
Prep time: Depends on your fishing skills :) OK.... the brine soaking should be at least 8 hours (or up to 3 days) the longer the better!
Cook time: 5 hours (depends on how many fish and how dry you like it, this is based on 12 large 17-20 inch trout)
Ingredients:
16 cups water
2/3 salt
1 cup white vinegar
1 cup sugar
4 Tbsp soy sauce
2 Tbsp favorite hot sauce
8 garlic cloves, minced
2 Tsp ground pepper
2 Tbsp smoked paprika
2 tsp thyme
6 sprigs fresh dill
Instructions:
-Be sure to clean and put your fresh caught fish on ice until ready
Prepare brine
-In a VERY large bowl combine all ingredients, then add fish
-Refrigerate for a minimum of 8 hours (up to 3 days is OK)
Prepare trout for smoking
-Remove trout from brine and place on baking sheets, lightly pat dry, allow to dry completely
-Set smoker to 180 degrees (recommend using mild wood such as alder or maple)
-Smoke for 5-6 hours or until inside temp of fish is at least 155 degrees
Cool and prep for eating
-Remove from smoker and allow to cool completely
-Serve fresh or seal and freeze for future use
-Enjoy!
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