Whole Smoked Trout with Alder
Whole trout hot-smoked over alderwood for a juicy, aromatic result with golden-brown skin.
Ingredients(for 0.5 kg)
Instructions
Prepare Brine
30 Min.Bring water to a boil with salt, bay leaf and peppercorns until salt is dissolved. Allow brine to cool completely to room temperature.
Brining
8-10 Std.Place trout in the cooled brine, weigh down with a plate to keep fully submerged, and refrigerate for 8-10 hours.
Drying
1 Std.Remove trout from brine, rinse with cold water and pat dry with paper towels. Hang on smoking hooks or place on a rack and air-dry for 1 hour.
Cavity Preparation
5 Min.Place fresh thyme and a slice of lemon inside the cavity of each trout for additional aroma during smoking.
Smoking
2-3 Std.Preheat smoker with alder chips to 75-85°C. Place trout inside and smoke until an internal temperature of 60-63°C is reached at the thickest part of the back. Skin should be golden-brown and slightly crispy.
Cooling and Serving
15 Min.Allow smoked trout to cool for 15 minutes. Serve warm with horseradish and dark bread or cold as a starter.
Pro Tip
Position the trout at a slight angle in the smoker so that fat can run through the fish evenly, keeping the flesh particularly moist.
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