Trout with a Hint of Apple
Trout with a Hint of Apple
15 Jan 2025
By
Borniak
Views 20
Smoked trout in an apple-herb brine is a unique dish that delights with its delicacy and rich flavors. It's an excellent idea for a refined dinner or a snack during family gatherings.
INGREDIENTS
- 3 rainbow trout (about 1 kg)
- 1/2 liter of water
- 1/2 liter of pressed apple juice
- 70 g of salt
- 4 tablespoons of fresh, chopped herbs (e.g., mint, dill, thyme)
- 20 black peppercorns
TOOLS
RECIPE
- Gut the trout, remove the scales, and rinse thoroughly under running water.
- Pour water and juice into a large bowl, then add salt, herbs, and pepper. Stir until the salt dissolves completely.
- Place the trout in the prepared brine, ensuring they are fully submerged.
- Leave the bowl 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 dehydrator, set the temperature to 50°C, and dry the fish for 1 hour until the surface feels dry to the touch.
Smoking:
- Turn on the smoke generator and set the smoker temperature to 50°C. Smoke the trout for 3 hours until they acquire a golden color and a delicate smoky aroma.
- Turn off the smoke generator.
- Increase the temperature to 90°C and leave the trout in the smoker for another hour.
- After smoking, cool the trout in a cool place. Serve them whole, garnished with fresh herbs and lemon slices.
Tips:
- Pressed apple juice gives the fish a subtle sweetness, perfectly complementing the herbs and smoky aroma.
- Wood for smoking: Applewood or alderwood chips are ideal for this recipe, enhancing the fish's flavor.
- Serving suggestion: Smoked trout pairs wonderfully with whole-grain bread, arugula salad, and a light yogurt sauce.