HOT SMOKED TROUT
Provided by Alton Brown
Categories main-dish
Time P1DT6h30m
Yield 2 pounds smoked trout
Number Of Ingredients 3
Steps:
- 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.
SMOKED TROUT
Steps:
- In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
- Prepare a hot smoker.
- Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
- Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
- Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.
HOT-SMOKED TROUT & MUSTARD SALAD
A superhealthy main meal salad that requires no chopping - just the thing for a busy weeknight
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Cook the green beans in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and refresh under cold running water. Transfer to a serving bowl, add the lettuce, trout and croutons.
- Whisk the oil with the mustard and lemon zest and juice. Season and drizzle over the salad. Gently toss to coat and serve straight away.
Nutrition Facts : Calories 265 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.36 milligram of sodium
SMOKED TROUT
I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)
Provided by ellie_
Categories Trout
Time P3DT2h
Yield 20 serving(s)
Number Of Ingredients 32
Steps:
- To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
- Soak hickory chips overnight in water.
- To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
- Set drip pans opposite briquets.
- Remove fish from brine and wipe dry.
- Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
- Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
- Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
- Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
- To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
- To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
- To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.
Nutrition Facts : Calories 140.1, Fat 6.3, SaturatedFat 3.4, Cholesterol 46.4, Sodium 1797.7, Carbohydrate 14.7, Fiber 1.9, Sugar 7.4, Protein 6.5
STOVE TOP SMOKER SMOKED WHOLE TROUT
Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'"
Provided by TxGriffLover
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
- Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
- Season the inside and outside of the trout generously with salt and pepper.
- If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
- Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
- Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
- Check the fish for doneness after 20 minutes.
- If the underside is considerably darker than the top after about 12 minutes
- of smoking, flip the fish and continue cooking.
- Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
- To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
- Lift off the skin from the top fillet or leave it on if you like.
- With the help of the knife, gently lift the top fillet free of the bones.
- Turn the fish over and repeat.
- Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.
Nutrition Facts :
SMOKED TROUT & PEA PASTA
A heart healthy, speedy meal packed with omega-3s ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
- Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.
Nutrition Facts : Calories 445 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium
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