How to cook Hot Smoked Trout
- 1 whole (2 - 3 pounds) red-meat trout
- 2 teaspoons Kosher salt
- 2 teaspoons sugar
- 1 cup (approximately) hardwood smoking chips (preferably alder or fruit wood)
- Fillet the trout (or have the fishmonger do it), leaving the skin on. If you want a completely boneless fillet, use tweezers or clean needle-nose pliers to remove the dozen or so pin bones running down the middle of the fillet near the head end. Place the trout fillets skin side down in a glass or stainless steel baking pan or other deep dish.
- Combine the salt and sugar and sprinkle a generous layer all over the trout, more thickly on the thickest part of the meat, a little less on the tail and edges. Use about a tablespoon in all for a 2-pound trout, the full amount for a 3-pound. Cover and refrigerate 8 hours to overnight.
- Drain off any juices that have collected in the pan. Add cold water to cover, let stand 15 minutes, drain, and repeat. Drain well and pat dry with paper towels. For a smoother surface, lay the fillets on a wire rack in a cool, breezy place for 15 minutes to dry.
- Build a small charcoal fire (10 to 12 briquettes) at one edge of a covered grill and let it burn down until covered with gray ash.
- Meanwhile, soak 1/2 cup of the smoking chips in water. Cover the grill and adjust the vents on the top and bottom to maintain a temperature of about 200°F. Drain the chips and add them to the coals replace the grill with one handle nearest the fire, to facilitate adding smoking chips. Lay the fillets on the opposite side from the fire, with the thickest parts nearest the heat. Cover and cook until the fish is opaque, 30 to 40 minutes. Add some dry smoking chips to the fire every 15 minutes or so to maintain smoke and heat.
- Serve the smoked trout hot or cold.
The Hot Smoked Trout recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Trout
Preparation Method: Smoked