Smoked Trout with Horseradish

Name: Räucherforelle Meerrettich
Total time: 5 h
Ingredients: 50 g Meersalz; 15 g Zucker; 30 g Frischer Meerrettich, gerieben; 5 g Wacholderbeeren, angedrückt; 2 Stück Lorbeerblätter; 10 g Frischer Dill; 4 g Schwarzer Pfeffer, ganz

BrineFishHot SmokingEasy5-7 hrs62-65 °C75-90 °CAlder + Beech

A classic smoked trout with a piquant horseradish-herb seasoning that adds fresh heat to the mild trout flavor. The brine of salt, bay leaf, and juniper berries provides aromatic depth. Alder wood enhances the delicate smoky character without overpowering the tender fish.

Ingredients(for 1 kg)

Sea Salt50 g

Sugar15 g

Fresh Horseradish, grated30 g

Juniper Berries, crushed5 g

Bay Leaves2 Stück

Fresh Dill10 g

Black Pepper, whole4 g

Instructions

Prepare Brine & Cure

8-12 hours

Bring 1 liter of water with salt, sugar, juniper berries, bay leaf, and pepper to a boil, then let cool completely. Submerge trout in the cold brine and cure in the refrigerator for 8-12 hours.

Preparation

30 minutes

Remove trout from brine, rinse cold, and pat thoroughly dry. Fill belly cavity with grated horseradish and fresh dill. Leave uncovered to air-dry for 30 minutes.

Smoking

3-4 hours

Preheat smoker with alder and beech to 75 °C. Hang trout or place on grate. Gradually increase temperature to 90 °C. Smoke until internal temperature reaches 62-65 °C and the skin shines golden brown.

Pro Tip

Place fresh horseradish inside the belly cavity – it loses its sharpness during smoking and imparts a mild, nutty aroma to the flesh.

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