Smoked Trout recipe


  1. Rinse Trout filets and put them in a shallow glass baking dish. Dribble a small amount of olive oil over the filets then season with garlic and rosemary. Rub the seasonings into the fish.  Cover and refrigerate overnight.
  2. Dissolve curing salt into water. Pour the brine water over the fish. Let them marinate for 15 minutes (per half inch of thickness).
  3. Using one of the best food smokers on the market, prepare it setting the temperature for a four hour slow burn. Its  temperature should be set to 150 degrees F (65 degrees C) before you get started.
  4. Remove the fish from the marinade brine. Place each piece of fish onto a small piece of aluminum foil – just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
  5. Increase the heat in the smoker to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove filets from the smoker and let rest for 20 minutes before serving.
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About Richard

Richard Schulte was voted "E-Commerce Professional of the Year" by Strathmore's Who's Who. Dayton Global Enterprise's on-going mission is to provide products of value and interest to families of all sizes and types. We strive to connect you with offers which enhance your home, play and work life. "DayGloEnter" web links range from outdoor playsets to indoor outdoor golf green, to indoor entertainment, household accessories, home & garden, local events, consumer electronics, home office, appliances, and fashion as well as daily deals.

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