Trout Pastrami with Lemon and Coriander
Trout fillets are cured in an aromatic dry rub of coriander, lemon zest, and black pepper, then hot-smoked to perfection. The combination of the savory pepper crust and fresh citrus aroma results in a tender, flavorful smoked fish fillet. Ideal as an appetizer or smoked fish substitute on open-faced sandwiches.
Ingredients(for 1 kg)
Instructions
Prepare the cure
10 minutesThoroughly mix all ingredients. Place trout fillets skin-side down on a rack, evenly coat the flesh side with the mixture, and gently massage it in.
Curing
8-10 hoursWrap the cured fillets individually in plastic wrap and cure in the refrigerator at 2-4 °C. Turn the fillets once halfway through the curing time.
Pellicle formation
1 hourRemove fillets from the wrap, rinse under cold water, and pat thoroughly dry with paper towels. Place on a smoker rack and rest at a cool, well-ventilated spot until the surface is shiny and tacky.
Smoking
1.5-2 hoursPreheat smoker to 80-100 °C. Mix alder wood chips with a few lemon wood chips and add to the smoke chamber. Place trout fillets inside and smoke until a core temperature of 62-65 °C is reached. Rest for 15 minutes before serving.
Pro Tip
Pellicle formation is critical for even smoke absorption – never place wet fillets in the smoker, as the smoke flavor will turn bitter and uneven.
Glossary Terms
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