| Level: | Easy |
| Total: | 1 day 6 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 day 3 hr |
| Cook: | 3 hr |
| Yield: | 2 pounds smoked trout |
| Level: | Easy |
| Total: | 1 day 6 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 day 3 hr |
| Cook: | 3 hr |
| Yield: | 2 pounds smoked trout |
Ingredients
- 1/2 cup kosher salt
- 1 quart water
- 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed
Instructions
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 213 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 30 g |
| Cholesterol | 89 mg |
| Sodium | 718 mg |
| Serving Size | 1 of 6 servings |
| Calories | 213 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 30 g |
| Cholesterol | 89 mg |
| Sodium | 718 mg |
Reviews
Used on some lake trout given to me. I did not remove the pin bones, left them in to pick out later. End product very good. I smoked with apple, about 150 degrees for about four hours.
The recipe says – Remove the trout from the brine, rinse thoroughly, and pat dry. You must also use kosher and not table salt. I’ve used this recipe before with great success. Rest/dry time is also essential.
Too salty for an entrée but ok for snacks and bagels and salads.
Delicious! Worked out great! I added a bit of brown sugar and some crab boil to the brine. May or may not have added anything. Those of you that said it was too salty…did you use kosher salt? Regular old table salt will be much much saltier. The amounts by volume will be the same, by weight will be very very different. Follow the recipe!
Waaay too salty, cut back….
I love Alton Brown but this left my trout overly salty. Cut back on the salt and shorten the soaking time.
Alton would have made a smoker out of nuclear submarine parts, I purchased a Camp Chef 24″ propane smoker.
After stocking my freezer with trout over the last couple of months, I wanted to try my new smoker and searched out Alton’s recipe. I followed the guidelines with a little spice twist and it was the best smoked trout I’ve ever eaten.
I’ll be smoking more trout along with some salmon later this week for the Super Bowl!
Thanks Alton!
After stocking my freezer with trout over the last couple of months, I wanted to try my new smoker and searched out Alton’s recipe. I followed the guidelines with a little spice twist and it was the best smoked trout I’ve ever eaten.
I’ll be smoking more trout along with some salmon later this week for the Super Bowl!
Thanks Alton!
Smoked it on my Weber Smokey Mountain Smoker and everyone loved it. We then made some great dip out of the leftovers!