Smoked Trout

This smoked trout delivers a delicate balance of fresh and smoky flavours. The light cure enhances the natural richness without overpowering it. It is a simple yet rewarding dish that works well for both beginners and seasoned cooks.

Prep Time 20

Curing 1

Total Time 1 20

Servings Portions

Ingredients

2 large trout cleaned and gutted (about 300–400g each)
2 tbsp sea salt
1 tbsp brown sugar
1 tsp black pepper
1 large lemon zest only
1 handful fresh dill or parsley, roughly chopped
1 tbsp olive oil

Instructions

Pat the trout dry with kitchen paper. This step helps the cure stick well.
2 large trout
Mix the salt, sugar, black pepper and lemon zest in a bowl. Stir until combined.
2 tbsp sea salt, 1 tbsp brown sugar, 1 tsp black pepper, 1 large lemon
Rub the mixture over the trout, inside and out. Ensure an even coating.
Place the fish on a tray. Cover lightly and chill for 2 hours. This stage firms the flesh and adds flavour.
Remove the trout from the fridge. Rinse gently under cold water to remove excess cure.
Pat dry again with kitchen paper. The skin should feel slightly tacky.
Lightly brush the trout with olive oil. Sprinkle over the chopped herbs.
1 handful fresh dill, 1 tbsp olive oil
Prepare your smoker or barbecue. Aim for a steady temperature of about 90–110°C.
Add the wood chips to the heat source. Allow the smoke to build before adding the fish.
Place the trout on a rack or in a fish basket. Keep space between each fish.
Close the lid and smoke for 45–60 minutes. The flesh should turn opaque and flake easily.
Check occasionally, but avoid opening the lid too often. This keeps the heat steady.
Remove the trout once cooked. Let it rest for 5 minutes before serving.

Equipment

Smoker or barbecue with lid
Wire Rack or fish basket
Small bowl
Kitchen paper
Heatproof tray
Tongs
Wood chips applewood, oak, or hickory

Nutrition