Smoked Trout
Whole smoked trout with herbs.
Jump to RecipeWhole smoked trout is a classic preparation - the fish stays incredibly moist and the smoke flavor is delicate but present. The herbs and lemon inside perfume the meat from within. It's simple, elegant, and delicious.
This is perfect for brunch, a light dinner, or as part of a larger spread. Smoked trout also keeps well for a few days, making it great for meal prep or entertaining.
Serve with horseradish cream, capers, and toast points for an elegant presentation. It's also great flaked over salads or in pasta. Dill cream cheese and bagels are classic accompaniments.
The brine is essential for flavor and texture - don't skip it. The fish should be rinsed and dried thoroughly before smoking for better smoke adhesion. Fresh trout makes a noticeable difference.
Low and slow is the key with whole fish. The skin protects the delicate flesh. When the fish flakes easily at the thickest part, it's done. Be gentle when removing from the smoker.
Ingredients
Instructions
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1
Prepare a brine by dissolving 1/4 cup salt and 2 tablespoons brown sugar in 4 cups cold water. Submerge the whole trout and refrigerate for 2 hours.
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2
Remove the trout from the brine, rinse under cold water, and pat dry. Stuff each cavity with fresh dill sprigs and thin lemon slices.
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3
Let the trout air-dry on a rack for about 30 minutes until the skin feels tacky to the touch.
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4
Set your smoker to 200°F with Traeger Signature Blend Pellets for a mild, balanced smoke.
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5
Smoke for about 1.5 hours until the fish flakes easily with a fork and the internal temperature reaches 145°F. Check with an instant-read thermometer.