Smoking Trout On A Traeger Food

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HOT SMOKED TROUT



Hot Smoked Trout image

Provided by Alton Brown

Categories     main-dish

Time P1DT6h30m

Yield 2 pounds smoked trout

Number Of Ingredients 3

1/2 cup kosher salt
1 quart water
2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

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



Smoked Trout image

Provided by Food Network

Categories     appetizer

Time 1h2m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon chopped cilantro
3 lemon slices
12 ounces trout fillets
3 serrano peppers
1 ounce rice vinegar
1/2 ounce olive oil
1/2 mango, peeled and chopped
1/2 clove garlic, minced
1 teaspoon black pepper
Salt
4 ounces tomato, chopped
1 tablespoon chopped roasted peanuts

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.

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