Smoked Trout with Citrus-Fennel Rub
Fresh trout are rubbed with an aromatic blend of fennel seeds, lemon zest, and sea salt, then hot-smoked to perfection. The result is moist, tender fish with a delicate anise note and golden-brown glistening skin. Ideal for a festive breakfast or as a starter.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Rinse trout in cold water, pat dry, and check for bones. Combine all rub ingredients in a small bowl. Distribute the rub generously on the outside and inside of the trout and gently massage in.
Resting Phase
1-2 hoursPlace the rubbed trout uncovered on a rack in the refrigerator to allow the skin to dry and form a tacky pellicle, which helps the smoke adhere better.
Smoking
2-3 hoursPreheat smoker to 80-100 °C and add alder and apple wood chips. Place trout on an oiled grate and smoke until an internal temperature of 62-65 °C is reached. The skin should be golden-brown and slightly crispy.
Resting and Serving
10 min.Allow trout to rest for 10 minutes after smoking so the juices settle. Serve warm with lemon wedges and horseradish cream, or vacuum-seal after complete cooling and store in the refrigerator for up to 5 days.
Pro Tip
Hang the trout in the smoker on a hook or place them on an oiled grate – this keeps the skin intact and prevents it from tearing when turning.
Glossary Terms
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