Black Forest Smoked Trout

Stir 1 liter of cold water with salt, sugar, juniper berries, bay leaves, lemon zest and pepper until the salt and sugar are completely dissolved. Place the trout in a non-metallic container, pour the brine over them and weigh down with a plate so the fish remain fully submerged.

Cure the trout covered in the refrigerator for 4 hours. Remove from the brine, rinse under cold water and pat thoroughly dry with kitchen paper. Place fresh dill inside the belly cavity. Dry the trout on a rack at room temperature (max. 18 °C) or in the turned-off smoker for at least 60 minutes until the surface is slightly tacky (pellicle).

Preheat the smoker to 80 °C. Use fir and cherry wood chips in a 2:1 ratio, slightly dampened. Hang the trout or place on the rack. Slowly increase temperature to 95-100 °C. Smoke until a core temperature of 62-65 °C is reached (approx. 60-90 minutes depending on size). The skin should be golden brown and slightly crispy.

Remove the finished trout from the smoker and rest at room temperature for 20-30 minutes to allow the juices to settle. Serve warm or cooled. Will keep for up to 5 days in the refrigerator in an airtight package. For freezing, vacuum-seal in bags.