Smoked Trout with Citrus Brine

Name: Geräucherte Forelle mit Zitrusbeize
Total time: 10 h
Cuisine: Deutsche Küche
Ingredients: 60 g Salz (Meersalz, nicht jodiert); 30 g Brauner Zucker; 8 g Abrieb einer Orange; 4 g Abrieb einer Zitrone; 5 g Schwarzer Pfeffer, grob gemahlen; 2 g Lorbeerblätter, gebrochen; 1000 ml Wasser (für die Lake)

BrineFischHot SmokingMedium10-14 Std.62-65 °C70-90 °CErle + Apfel

The trout is cured in an aromatic citrus brine made from orange and lemon zest, salt, and sugar before being gently hot smoked. The result is a moist, delicately smoky fish fillet with a fresh citrus note. Ideal as a starter or for smoked fish platters.

Ingredients(for 1 kg)

Sea salt (non-iodized)60 g

Brown sugar30 g

Zest of one orange8 g

Zest of one lemon4 g

Black pepper, coarsely ground5 g

Bay leaves, crushed2 g

Water (for brine)1000 ml

Instructions

Prepare brine

15 minutes

Dissolve salt and sugar in the water. Stir in orange zest, lemon zest, pepper, and bay leaves. Allow brine to cool to room temperature, then fully submerge the cleaned trout.

Curing

8-10 hours (refrigerated)

Leave the trout covered in the brine in the refrigerator. Then remove, rinse thoroughly under cold water, and pat dry with paper towels.

Form pellicle

1-2 hours

Place the dried trout on a rack at cool room temperature or in a switched-off refrigerator with slight air circulation until the surface feels slightly tacky and glossy.

Smoking

2-3 hours

Heat smoker to 70-90 °C using alder and apple wood. Place trout on the grate and smoke until an internal temperature of 62-65 °C is reached. Fish is done when the flesh flakes easily and has taken on a golden-brown color.

Pro Tip

Forming the pellicle (the slightly tacky surface after drying) is crucial – without this step the smoke does not adhere evenly and the texture suffers.

Glossary Terms

Brine

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