07 Nov Home Smoked Trout
This is a superbly simple recipe – quick, flavoursome and slightly spicy.
If you haven’t got a smoker, we’ve got a how-to guide on how to repurpose an ammunition box into your very own portable smoker.
The below recipe uses a really quick cure of 20 minutes, which firms up the flesh of the fish to give it slightly more bite once it has been smoked.
Use this smoked trout as a beautiful alternative twist on kedgeree instead of smoked haddock – or why not mix up your Sunday brunch and serve smoked trout eggs royale?
Multiply below quantities based on 1 fillet per person
Per 1 fillet rainbow trout:
2 tsp maldon sea salt flakes
1 tsp Baharat spice
1 bay leaf shredded
Pinch soft brown sugar
Almond wood chips
- Thoroughly mix together the salt, Baharat, bay leaf and brown sugar.
- Sprinkle the spice mix liberally over the trout fillet and leave to cure for 20 minutes.
- Meanwhile, soak the almond wood chips in water.
- Rinse the trout fillet and pat dry.
- Set up your smoker, place in wood chips followed by the trout fillets.
- The box heats up quickly – so the trout shouldn’t need more than 10 minutes smoking.
- The fish should just flake when it’s done. Enjoy!