Smoked Almond-Butter Trout
A smoked trout with an aromatic almond-butter glaze that gives the fish a nutty depth. The delicate trout is first brined in a mild salt solution and then gently smoked at low temperature. Alder wood accentuates the subtle flavor of the freshwater fish.
Ingredients(for 1 kg)
Instructions
Prepare Brine
5 minutesDissolve 30 g sea salt in 1 liter of cold water. Add a bay leaf and a few peppercorns. Submerge the cleaned trout completely in the brine.
Brining and Drying
2-3 hoursLet the trout rest in the brine in the refrigerator for 2 hours. Remove, rinse, pat dry, and place on a rack to air-dry for 45 minutes until the skin has a slight sheen.
Prepare Almond Butter
10 minutesCombine softened butter with toasted sliced almonds, lemon juice, fresh thyme, and minced garlic. Set the mixture aside.
Smoking and Glazing
2-3 hoursPreheat the smoker to 75-95 °C with alder and beech wood. Place the trout inside and smoke. During the last 20 minutes, apply the almond butter mixture evenly and continue smoking until a core temperature of 60-63 °C is reached.
Resting and Serving
10 minutesAllow the trout to rest for 10 minutes. Serve with fresh herbs, lemon slices, and toasted bread.
Pro Tip
The trout should be smoked whole, with head and bones, as this prevents drying out and results in a juicier outcome. Apply the almond butter only during the last 20 minutes to prevent it from burning.
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