Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoked Trout Recipe
    Lost? Site Map

    Smoked Trout

    1/1 Photo of Smoked Trout

    Total Time:

    Prep Time:

    Cook Time:

    74 hrs

    72 hrs

    2 hrs

    ellie_'s Note:

    I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but I think it can be cut in half easily if using small trout. This recipe calls for Salmon Trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: Bon Appetit (February 1981)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the brine

    For the fish

    • 1 samon trout, 10-12 pounds (or 10 (8-10 ounce)

    For the grill

    • 5 lbs hickory chips (or other wood chips)
    • charcoal, briquets
    • cooking spray or vegetable oil

    Garnish

    For the Horseradish sauce (recipe is below)

    Directions:

    1. 1
      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.
    2. 2
      Soak hickory chips overnight in water.
    3. 3
      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.
    4. 4
      Set drip pans opposite briquets.
    5. 5
      Remove fish from brine and wipe dry.
    6. 6
      Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
    7. 7
      Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
    8. 8
      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.
    9. 9
      Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
    10. 10
      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.
    11. 11
      To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
    12. 12
      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.

    Browse Our Top Trout Recipes

    Ratings & Reviews:

    • on April 03, 2007

      55

      This was a wonderful recipe to use with trout or salmon. I wasn't able to get salmon trout, so used a nice piece of Scottish salmon instead. I brined for 2 days, then got it smoked in about 1 1/2 hours. I used a smoking bag on the grill, and it worked beautifully. We had company, so this made a dramatic effect, and was just delicious! The horseradish sauce was outstanding, and went very well with the salmon. This is absolutely perfect for a group, and worth the effort! Thanks ellie! Will keep this as an exclusive recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Smoked Trout

    Serving Size: 1 (152 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 140.1
     
    Calories from Fat 56
    40%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.3 g
    16%
    Cholesterol 46.4 mg
    15%
    Sodium 1797.6 mg
    74%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 7.3 g
    29%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    ginger

    cloves

    green peppercorns

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes