Smoked Trout

Smoked Trout

Smoked trout usually takes longer to prepare than either grilling or baking, but often times, the extra time spent is well worth it in terms of taste. Usually, the slower and longer the trout is smoked, the better it tastes. Additionally, smoked trout often provides an array of serving options ranging from simple appetizer platters to full blown meals. Whatever the case may be, one thing is for sure, there are few things as tasty as a fresh smoked trout. Check out these delicious smoked trout recipes below.

1) Smoked Rosemary Trout

Ingredients:

2 pounds steelhead trout fillets

2 tablespoons olive oil

4 cloves garlic, chopped

1 1/2 tablespoons dried rosemary, crushed

1 cup curing salt

1 quart water

ground black pepper to taste

1 pound alder wood chips, soaked in water or wine

Directions:

Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.

Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.

Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.

Remove the fish from the brine and discard leftover liquid. 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.

Increase the heat in the smoker (add more charcoal) 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 from the smoker and let rest for 20 minutes before serving.

Recipe courtesy of www.Allrecipes.com

Submitted by SHADOWS1

2) Grill Smoked Trout

Ingredients:

2 whole (10 ounce size each) fresh trout, boned and butterflied

1/4 cup coarse sea salt or kosher salt

Parsley sprigs, for garnish

2 handfuls hickory chips

Directions:

Rinse the trout in cold water. In a large bowl or crock, dissolve the salt in about 2 quarts of water. Add the trout and additional water to cover them, if necessary. Cover the bowl and refrigerate the trout for 24 hours (The fish will firm up in the brine).

Soak the hickory chips in water to cover for at least 30 minutes. Prepare a medium fire in a covered charcoal grill, then push the hot coals to the side. Or prepare an indirect fire in a charcoal grill according to the manufacturer's directions. Oil the grill rack. Remove the fish from the brine, rinse under cold water, and pat dry on paper towels.

Just before cooking, toss the wet hickory chips onto the hot coals or add to a gas grill according to the manufacturer's instructions.

Place the trout, skin side down, on the side of the grill away from the coals. Smoke for 40 minutes without turning and without opening the lid. Present the whole trout on a platter, garnished with parsley sprigs.

Recipe courtesy of www.cdkitchen.com

3) Smoked Trout Hash

Ingredients:

2 russet potatoes -- peeled and diced

1 red onion -- finely chopped

6 ounces smoked trout -- skinned and shredded

1 egg -- lightly beaten

2 tablespoons heavy cream

1/4 cup chopped fresh chives

2 tablespoons butter

salt and freshly ground black pepper

Directions:

Bring potatoes and onions to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain.

Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl.

Melt butter in a large frying pan over medium heat. Add potato-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.

Per Serving (excluding unknown items): 281 Calories; 20g Fat (61.8% calories from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 157mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Serves 2

Recipe courtesy of www.cdkitchen.com