Trout Pastrami with Citrus-Coriander Crust
Fresh trout fillets are cured in an aromatic citrus brine, then coated with a spiced coriander-pepper crust. Hot smoked to perfection, this yields a tender, moist pastrami with a distinctive crust. Ideal as a starter or served on fresh bread.
Ingredients(for 1 kg)
Instructions
Prepare brine
15 minutesFully dissolve sea salt and brown sugar in 1 litre of cold water. Add half the lemon zest and half the garlic powder to the brine and stir. Place trout fillets in a ziplock bag or shallow dish and submerge completely in the brine. Cure in the refrigerator at 4 °C for at least 10-12 hours.
Dry and form pellicle
3-4 hoursRemove fillets from brine, rinse under cold water and thoroughly pat dry with paper towels. Place on a wire rack uncovered at room temperature (max. 20 °C) for 3-4 hours until a tacky, glossy pellicle forms. Turn occasionally.
Apply crust
5 minutesMix coarsely crushed coriander, black pepper, remaining lemon zest and remaining garlic powder in a bowl. Press the spice mixture evenly onto the flesh side of the fillets. Leave the skin side uncovered.
Smoke
2-3 hoursPreheat smoker to 80-100 °C, soak and add alder and lemon wood chips. Place fillets skin-side down on the grate. Smoke at constant temperature until an internal temperature of 62-65 °C is reached. Do not overcook – fillets should remain moist. Rest for 10 minutes before serving.
Pro Tip
Pellicle formation is crucial for even smoke absorption – never smoke wet fillets, as this causes a bitter, sour coating to develop on the surface.
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