Herb Hot Smoked Trout

Name: Forelle Kräuter-Heißgeräuchert
Total time: 6 h
Ingredients: 40 g Meersalz; 15 g Zucker; 20 g Frischer Dill; 30 g Zitrone (Scheiben); 2 Stück Lorbeerblätter; 4 g Schwarzer Pfeffer (ganz); 500 ml Wasser (für die Lake)

BrineFishHot SmokingEasy6-10 hrs62-65 °C80-100 °CBeech + Apple

Whole trout are stuffed with fresh herbs and brined before being gently hot smoked. Beech and apple wood impart a mild, fruity-smoky flavour that perfectly complements trout. A simple yet impressive recipe for beginners.

Ingredients(for 1 kg)

Sea Salt40 g

Sugar15 g

Fresh Dill20 g

Lemon (slices)30 g

Bay Leaves2 Stück

Black Pepper (whole)4 g

Water (for brine)500 ml

Instructions

Brining

4-6 hours

Dissolve salt and sugar in water, add bay leaves and pepper. Submerge trout completely and refrigerate.

Preparation & Drying

1 hour

Rinse trout, pat dry with paper towel, fill cavity with dill and lemon slices. Air-dry on a rack for 1 hour.

Smoking

1.5-2.5 hours

Heat smoker to 80-100 °C. Place trout inside and smoke with beech and apple wood until internal temperature reaches 62-65 °C. Fish should flake easily from the bone.

Pro Tip

Place fresh dill and lemon slices in the belly cavity – this flavours the fish from the inside and keeps it moist.

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