Smoked Trout Fillets with Juniper and Pepper

Name: Räucherforelle Filets Wacholder-Pfeffer
Total time: 5 h
Ingredients: 600 g Forellenfilets, mit Haut; 50 g Grobes Salz; 20 g Brauner Zucker; 12 Stk. Wacholderbeeren; 8 g Schwarzer Pfeffer, grob geschrotet; 3 Stk. Lorbeerblätter; 1000 ml Kaltes Wasser

Smoked Trout Fillets with Juniper and Pepper

Smoked FishFishHot SmokingEasy5-6 hrs60-63°C80-90°CAlder, Beech

Tender trout fillets hot smoked in a spiced juniper and pepper brine for an aromatic result.

Ingredients(for 0.5 kg)

Trout fillets, skin-on600 g

Coarse salt50 g

Brown sugar20 g

Juniper berries12 Stk.

Black pepper, coarsely ground8 g

Bay leaves3 Stk.

Cold water1000 ml

Instructions

Preparing the Brine

5 Min.

Dissolve salt, sugar, crushed juniper berries, cracked pepper and bay leaves in cold water and stir well.

Brining

3 Std.

Place trout fillets in the brine, weigh them down with a plate so they are fully submerged, cover and refrigerate for 3 hours.

Drying

1 Std.

Remove fillets from brine, rinse with cold water, pat dry and place on a rack at room temperature for 1 hour until a tacky surface forms.

Smoking

1,5-2 Std.

Heat smoker with alder and beech wood to 80-90°C. Place trout fillets skin-side down and smoke until internal temperature reaches 60-63°C and the flesh is golden brown.

Cooling

15 Min.

Carefully remove finished fillets from the rack and allow to cool for 15 minutes. Serve warm or cold with fresh horseradish.

Pro Tip

Lightly crush juniper berries before use to better release their essential oils.

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