Smoked Rainbow Trout
by
Emil Bertilsson
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.
- Level
Expert
- Cooking
3h+
- Overral
3h+
- Ready
Rainbow Trout Fillet
1Juniper Greens
as neededCharcoal
as neededSalt
2tspWater
1l
Equipment
Smoker
Probe Thermometer
Rainbow Trout Fillet
1Juniper Greens
as neededCharcoal
as neededSalt
2tspWater
1l
Equipment
Smoker
Probe Thermometer
Smoked Rainbow Trout
Emil Bertilsson
Gently remove the bones from 1 rainbow trout fillet
Trim excess fat and bones. Slice it into 5 individual pieces
Add 1l of water and 10g 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.