Smoked Trout

By Grazor

Ingredients

• For three fish we use
• 3 cups cold water,
• 6 tablespoons kosher salt,
• 3 tablespoons brown sugar,
• 1 1/2 tablespoons lemon juice,
• 3 minced garlic clove and a large pinch of allspice mixed up in a plastic bag.

Preparation

Step 1

After removing the heads, we season the trout with a quick brine.
After a 60 minute soak, we rinse them off and let them dry on a rack overnight in the refrigerator. The next day it's on to the smoker for about three hours at a gentle 150-180 degrees over apple and oak.

Once the fillets have cooled, we peel off the skin and pack the flesh into small mason jars, along with with plenty of extra virgin olive oil. Since we don't do a heat processing step, these aren't really "preserved" so we only make 3 or 4 jars at a time and store them
chilled.

When we're in the mood for some smoked trout for breakfast, we just grab a jar out of the fridge. A quick zap in the icrowave (on low power - otherwise the olive oil freaks out) is all it takes to make it nice and warm and aromatic.