Smoked Trout with Citrus-Fennel Brine
Whole trout are brined in an aromatic citrus-fennel solution and then hot smoked. The brine ensures moist flesh with a delicate, slightly sweet flavor. Ideal for fresh river trout or rainbow trout weighing 300 to 600 g.
Ingredients(for 1 kg)
Instructions
Prepare the brine
15 min + coolingBring water with salt and brown sugar to a brief boil, stirring until fully dissolved. Stir in fennel seeds, lemon zest, pepper, and bay leaves. Allow the brine to cool completely to room temperature, then chill to 4 °C.
Brining
8-10 hoursSubmerge cleaned, gutted trout fully in the cold brine. Ensure the fish are completely covered – weigh down with a small plate if needed. Refrigerate at 4 °C for the full brining time.
Air drying
1 hourRemove trout from the brine, rinse briefly under cold water, and pat dry with paper towels. Hang on hooks or place on a wire rack and air-dry at room temperature until a slightly glossy skin (pellicle) has formed.
Hot smoking
1.5-2.5 hoursPreheat smoker to 80 °C. Add alder wood chunks and a small amount of lemon wood. Hang or place trout in the smoker and smoke at 80–100 °C until an internal temperature of 62–65 °C is reached. Allow to rest briefly and serve warm or cooled.
Pro Tip
Hang the trout on hooks in the smoker rather than placing them on a rack – this allows the skin to dry evenly all around and prevents it from splitting during cooking.
Glossary Terms
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