Smoked Rainbow Trout
3h 20m
The Smoked Rainbow Trout is a fish that has a distinctive smoky flavor and a delicate texture that pairs well with a variety of flavors. It is a very versatile dish, that is a great protein option for barbecues or dinner parties!
Impossible to resist smoked fish! Here, we used rainbow trout, but you can replace it with any high-fat fish, such as salmon or regular trout.
If you're buying a whole fish, use the belly, since the fatty part of the fish is the best for smoking! You can also replace the juniper with other aromatic wood.
To make a larger or smaller amount of brine, just add 10% of the water weight in salt.
Gently remove the bones from 1 rainbow trout fillet
Trim excess fat and bones. Slice it into 5 individual pieces
Add 1 l of water and 10 g of salt to a container. Whisk to dissolve
Add the trout fillets to the brine and refrigerate for 1h to lightly cure it
Prepare a smoker or a grill with charcoal and juniper greens as needed
Add the rainbow trout to the smoker over the juniper greens, skin-side down. Cover and smoke for about 2h until the internal temperature of the pieces reach 40 °C
Transfer the rainbow trout to a cutting board and remove the skin. The smoked rainbow trout is ready
Enjoy. Try it with some fresh salad and some citrus dressing.
Yield 4 portions
Rainbow Trout Fillet
1
Juniper Greens
as needed
Charcoal
as needed
Salt
2 tsp
Water
1 l
Equipment
Smoker
Probe Thermometer