Trout
BrineFishHot SmokingEasy1-2 hrs62-65 °C90-110 °CBeech
Whole trout — the absolute smoking classic.
Ingredients(for 1 kg)
Coarse salt50 g
Black pepper5 g
Lemon1 Stk
Fresh dill5 g
Instructions
1
Preparation
4-12 hoursGutted, gills removed. Salt inside and out. Refrigerate.
2
Smoking
60-90 min100 °C, beech, cavity open. Fin test.
Pro Tip
Done when the dorsal fin pulls out easily.
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