Trout Pastrami with Lemon and Dill
Trout fillets are cured in an aromatic brine of lemon, dill, and black pepper, then hot smoked to perfection. The combination of sweetness, acidity, and smoke gives the tender fish a remarkable depth of flavor. This recipe is inspired by classic pastrami technique but thoughtfully adapted for freshwater fish.
Ingredients(for 1 kg)
Instructions
Prepare brine
15 minutesBring 500 ml of water to a boil and fully dissolve the salt and brown sugar. Add 500 ml of cold water, then stir in pepper, garlic powder, coriander, and lemon zest. Cool the brine to below 4 °C, then add the fresh dill.
Curing
8-12 hoursFully submerge the cleaned trout fillets in the brine and weigh them down with a plate. Cover and cure in the refrigerator at 2-4 °C for 8-12 hours. Thicker fillets require the full 12 hours.
Forming the pellicle
4-6 hoursRemove fillets from brine, rinse under cold water, and pat thoroughly dry with paper towels. Place on a wire rack uncovered in the refrigerator with good air circulation for 4-6 hours until the surface is dry and slightly tacky.
Smoking
1.5-2.5 hoursPreheat smoker to 80-100 °C using alder wood and dried lemon slices. Place fillets skin-side down on oiled grates. Smoke until an internal temperature of 62-65 °C is reached. For better color development, start at 80 °C for the first 30 minutes, then increase to 100 °C.
Resting and serving
30 minutesRemove finished fillets from smoker and allow to rest for at least 30 minutes at room temperature. Wrapped in cling film, they keep in the refrigerator for up to 5 days. Ideal served with cream cheese, capers, and rye rolls.
Pro Tip
The pellicle is crucial: without it, the fish absorbs smoke unevenly and the surface becomes wet and unappealing. Never skip the drying time in the refrigerator.
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