Recipe courtesy of Alton Brown
Show: Good Eats
Print
Hot Smoked Trout
Total:
30 hr 30 min
Prep:
30 min
Inactive:
27 hr
Cook:
3 hr
Yield:
2 pounds smoked trout
Level:
Easy
Total:
30 hr 30 min
Prep:
30 min
Inactive:
27 hr
Cook:
3 hr
Yield:
2 pounds smoked trout
Level:
Easy

Ingredients

  • 1/2 cup kosher salt
  • 1 quart water
  • 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

Directions

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Rosenberg's Smoked Salmon and Trout Salad

Recipe courtesy of Rosenberg's Bagels and Delicatessen

Smoked Trout Hash with Choron Sauce

Recipe courtesy of Emeril Lagasse

Smoked Trout and Green Bean Salad with French Vinaigrette

Recipe courtesy of Fins on the Hoof

Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout

Recipe courtesy of Bobby Flay

Smoked Trout Salad with Meyer Lemon Dressing

Recipe courtesy of Bobby Flay

Smoked Trout Salad with Caper and Horseradish Vinaigrette

Recipe courtesy of Debi Mazar and Gabriele Corcos

Smoked Oysters on Crackers with Hot Sauce

Recipe courtesy of Denise Vivaldo

Rigatoni with Smoked Turkey and Hot Cherry Peppers

Hot Smoked Salmon with an Amazing Chile Salsa

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c