Smoked Trout Fillet with Horseradish Herb Crust
Fresh trout fillets are brined in a spiced solution of horseradish, dill, and lemon before cold smoking. The combination of pungent horseradish and fresh herbs creates a particularly aromatic result. The finished fillet is moist, slightly sharp, and ideal as a starter or on dark bread.
Ingredients(for 1 kg)
Instructions
Prepare the brine
15 minutesDissolve salt and sugar completely in cold water. Stir in grated horseradish, chopped dill, lemon zest, and white pepper. Place trout fillets in a non-reactive container and cover completely with the brine. Cover and refrigerate for 8-10 hours.
Form the pellicle
2-3 hoursRemove fillets from the brine, rinse under cold water, and pat thoroughly dry with kitchen paper. Place on a smoking or cooling rack and dry at 10-15 °C in a ventilated spot away from direct sunlight until the surface is slightly tacky and shiny. This step is essential for good smoke adhesion.
Cold smoking
10-12 hoursSet the smoker to 18-22 °C and fuel with alder and apple wood chips. Place fillets with sufficient spacing and cold smoke for 10-12 hours at a consistently low temperature. Check the temperature regularly throughout. After smoking, rest the fillets in the refrigerator for at least 4 hours to allow the smoke flavor to distribute evenly.
Pro Tip
Keep the smoking temperature strictly below 25 °C – on warm days it is best to smoke overnight to prevent the fish from cooking and to achieve a genuine cold smoke flavor.
Glossary Terms
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