Smoked Trout
Smoked Trout
15 Jan 2025
By
Borniak
Views 17
Smoked trout is one of the simplest and most classic dishes prepared in the Borniak smoker. With proper preparation, brining, and gentle smoking on alder wood chips, the fish gains a subtle smoky aroma and a golden-brown color. Roasting enhances the flavor and gives the meat a perfect texture. It's an excellent choice for a festive dinner, family lunch, or a healthy snack that can be served warm or cold.
INGREDIENTS
- 1 kg of gutted trout
- 70 g of salt per 1 liter of water
- 15 peppercorns
- 4 bay leaves
- 1 bunch of fresh dill
TOOLS
RECIPE
Brining:
- Gut the trout, remove scales, and rinse thoroughly under running water.
- Pour water into a large bowl, add salt, herbs, and pepper. Stir until the salt dissolves completely.
- Place the trout into the prepared brine, ensuring they are fully submerged.
- Place the container with the brine and trout in a cool place for 12 hours.
Drying:
- Remove the fish from the brine and gently pat them dry with paper towels.
- Place the trout in the smoker.
- Turn on the dryer, set the temperature to 50°C, and dry the fish for 1 hour until their surface feels dry to the touch.
Smoking:
- Turn on the smoke generator and set the smoker temperature to 55°C. Smoke the trout for 3.5 hours until the fish acquire a golden color and a subtle smoky aroma.
- Set the temperature to 90°C and leave the trout in the smoker for an additional hour.
Tips:
- Wood Chips: Alder wood chips impart a delicate aroma that perfectly complements the trout's flavor.
- Checking for Doneness: The meat should easily separate from the bones and have a delicate taste.
- Serving: Serve smoked trout warm or chilled with lemon slices, horseradish, or a dill-yogurt sauce.