Our Favorite Smoked Trout Recipe

Don your apron, grab some trout and get your smoker ready! When you read the ingredients in this smoked trout recipe from Wild Game Cuisine, you’ll want to make it for your next dinner. ~ The Editors

Smoked trout is a delicacy around our home, that is when we are lucky enough to have enough to smoke.

I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness.  I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to add another layer of sweet to each and every bite of the fish. If you can’t find the marinade, no problem. Teriyaki glazes will work just as good

When you’re ready to smoke, try using lighter or fruitier flavors of chips or pellets like alder, cherry or apple.

Smoked Trout Ingredients

• 8-10 Trout
• 8 cups warm water
• 2 cups dark brown sugar
• 1 cup peach brandy
• 2/3 cup kosher salt
• Freshly cracked black pepper
• 1 cup Mr. Yoshidas Sweet and Savory Marinade (or Teriyaki sauce)

Directions

1. Carefully fillet the fish and then cut each filet in half.
2. In a large nonmetallic bowl, combine the warm water, brown sugar, peach brandy and kosher salt. Stir to dissolve.
3. Place the fish in a shallow glass or plastic container – skin side up. Pour the brine over the fish, cover and refrigerate for 8-10 hours.
4. Remove from the refrigerator and wash the fillets under cold water. Set the fish skin side down on a wire rack and pat dry. Let them sit for 2 hours in a cool place.
5. Baste the fish with Mr. Yoshidas Sweet and Savory Marinade. Generously season with freshly cracked black pepper.

If you’re ready to get smokin’ continue reading “Our Favorite Smoked Trout Recipe” from Wild Game Cuisine here.

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