Recipe Sifter

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

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


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



    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


    For the Horseradish sauce (recipe is below)


    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


      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


    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
    Total Fat 6.2 g
    Saturated Fat 3.3 g
    Cholesterol 46.4 mg
    Sodium 1797.6 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 1.9 g
    Sugars 7.3 g
    Protein 6.4 g

    The following items or measurements are not included:



    green peppercorns

    Ideas from


    Everything Holidays

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

    Advertisement 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