Smoked Trout with Lemon and Thyme
Fresh trout is cured in an aromatic brine with lemon and thyme, then hot smoked to perfection. The result is a moist, flavorful fish fillet with a delicate smoky note. Ideal served as a starter or on dark bread.
Ingredients(for 1 kg)
Instructions
Prepare brine
15 minutesGently warm the water in a pot and fully dissolve the salt and sugar. Add lemon zest, thyme, pepper, and bay leaves. Allow the brine to cool completely before adding the fish.
Curing
4-6 hoursPlace the trout in the cooled brine ensuring it is fully submerged. Cure in the refrigerator at 4 °C. Remove, rinse under cold water, and allow to dry on a rack for 30-45 minutes until the surface feels slightly tacky (pellicle formed).
Smoking
1.5-2 hoursPreheat the smoker to 80-100 °C and add alder and apple wood chips. Place the trout on the grate and smoke until an internal temperature of 62-65 °C is reached. The skin should be golden brown and slightly glossy.
Resting and Serving
10 minutesRemove the trout from the smoker and rest for 10 minutes. Serve warm or cooled – ideal with horseradish, lemon wedges, and fresh dill on dark bread.
Pro Tip
The drying rest before smoking is crucial – without a pellicle, the fish absorbs smoke unevenly and the surface can become watery.
Glossary Terms
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