Trout are a very prolific fish in America's lakes and streams, and every fisherman has her own favorite recipe. If you are bored with fried or baked trout, you could smoke your trout instead. Apple or cherry wood impart a fruity and smoky flavor to the fish, which shrivels up as it cooks in the smoker oven. The resulting meat can be used however you might use smoked salmon or smoked herring. Smoked trout is a delicate, savory alternative to smoked salmon as an appetizer or as a sandwich filling when it is combined with cream cheese.
Step 1
Start the charcoal in the firebox and allow it to burn for five minutes, or until the heat in the smoker reaches 250 degrees. Add one-fourth cup of the soaked wood chips to the fire box and allow them to heat until the smoke begins to smell very fragrant.
Step 2
Sprinkle the salt and pepper in the trout and place the trout with the skin-side down onto the smoker grate. Close the lid of the smoker.
Step 3
Smoke the trout for four hours, checking the charcoal and wood chips every 30 minutes. Add charcoal and wood chips as needed to keep the smoker temperature to 250 degrees. At the end of the cooking time, the trout should be golden brown and cooked all the way through.
Step 4
Remove the trout from the smoker and allow to cool for 10 minutes or until you can handle them easily. Cut the trout in half lengthwise to split the fish in two.
Step 5
Use the fillets right away in a recipe or serve them as is.
Tips and Warnings
- Freeze smoked trout for up to one month in a resealable plastic freezer bag, or refrigerate them in a plastic bag for up to one week.
Things You'll Need
- 2 cup apple or cherry wood, soaked in water
- 4 whole trout, heads, tails and bones removed
- 1 1/2 tbsp. coarse salt
- 1 tsp. fresh ground black pepper
- Knife
- Resealable plastic bags, optional
