Smoked Trout Food

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

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:

• Combine 2 cups of water, the salt, pepper, and maple syrup in a 3- or 4-quart bowl. Place the trout in this brining mixture, cover, and refrigerate for about 4 hours.
• Place a wire rack on a baking sheet.
• Drain the trout and discard the brining liquid. Arrange the trout skin side down on the wire rack. Refrigerate until you are ready to start the smoking process, up to 6 hours.
• Heat the smoker to 225°F, using charcoal, apple or cherry wood, or a combination of charcoal and wood. Lightly oil the grate of the smoker so the trout won't stick.
• Arrange the trout skin side down directly on the grate. Be sure to leave a good inch of space between the trout so that more of the surface area will be exposed to the smoke. Make sure that the heat source is not directly under the fish.
• Place the grate in the smoker; then add more wood to the smoker to ensure that there's plenty of smoke to flavor the fish. It is important to maintain a temperature of 225°F, so add charcoal, 1 piece at a time, or wood as needed to keep the heat.
• Smoke the trout for 30 to 40 minutes, or until firm and a little flaky. Remove the trout from the smoker and allow it to cool to room temperature. Wrap the trout tightly in plastic wrap and refrigerate it until you're ready to use it. Peel the skin from the fillets before serving.

SMOKED TROUT & PEA PASTA

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.

SMOKED TROUT & CUCUMBER SANDWICHES

Steps:

• Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl.
• Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds.

SMOKED TROUT CROQUETTES

Steps:

• Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
• Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
• Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
• Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
• Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

SMOKED TROUT

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.