Master perfect Hot Smoked Trout at home by using this recipe. Following the instructions below, will ensure success with this insanely easy way of preparing Trout.
Imagine fresh from the lake Trout, being removed from your smoker, flaky and smoky and ready to be enjoyed! That’s exactly what I have here!
Consider this your guide for all things Smoked Trout related. Included is – why make it, what Smoked Trout is, dry rub recipe with easy to follow instructions, types of Trout, the best wood chip choice and how to use Smoked Trout.
Your burning questions are answered below if things go wrong.
Why Smoked Trout Deserves a Spot on Your Table
- It is easy to prepare, smoke and serve.
- Can be eaten as a stand alone food or used as an ingredient, see below for ideas how to use Smoked Trout.
- Feature it on a ‘seacuterie’ board.
- It’s healthy to eat. It is high in protein, rich in minerals and vitamins, a great source of Omega-3 fatty acids, and low in carbs and calories.
What is Smoked Trout
Trout is a freshwater fish closely related to salmon and char. It’s found in cold, oxygen-rich waters like rivers, lakes, and streams. Trout can be either hot or cold smoked:
- Hot Smoked Trout is typically dry rubbed and then smoked at 165–250°F (74–121°C) for 1.5–2 hours. It is ready when an internal temperature of at least 145°F (63°C) is reached. Once smoked it is flaky, moist, and fully cooked with a smoky taste. During the smoking process, the Trout will take on a golden-brown smoke tinged hue.
- Whereas cold Smoked Trout is wet brined and smoked at 68–85°F (20–30°C) for 12–24 hours. It is not fully cooked, yielding a silky, delicate, and almost raw-like texture. It has a milder, and more subtle smokiness. It is sliced thinly, similar to lox.
Smoked Rainbow Trout Recipe
This recipe uses Rainbow Trout, but any type of trout can be used. A dry rub of salt and sugar is used.
- Trout: fresh from the market or recently caught. See below for types of Trout.
- Salt: use kosher or sea salt.
- Sugar: brown.
Types of Trout
There are a lot of different types of Trout, but here are the most commonly eaten ones:
Rainbow Trout is the most widely known. Hailing from America’s Pacific coast. Mild in flavor when cooked, hot smoking brings out the natural sweetness.
Brown Trout are native to Europe but found also in N. America. Named for their brownish-yellow body with black and red spots. They thrive in wild streams and rivers. They have a richer flavor with slightly firmer flesh. Most widely used for cold smoking.
Brook Trout inhabit eastern North America and sport vibrant red spots with a marbled green body. Brook Trout are often referred to as char. They have a delicate, sweet, and buttery flavor with soft, tender flesh. They are an excellent choice for hot smoking.
Lake Trout can be found in deep, cold lakes of North America. They are larger when compared with the other Trouts, with a grayish body and lighter spots. Due to their habitat, they are fattier with a richer, slightly oily flavor and a denser texture. They often resemble salmon in looks and flavor. Ideal for hot smoking due to its oil content.
A word about Steelhead Trout. Steelhead is a Trout that starts in fresh water. It migrates to the ocean for several years before returning to spawn to the original area of fresh water where its life began. The difference between Rainbow Trout and Steelhead, is that Steelhead migrate to the ocean and return to freshwater, whereas Rainbow Trout do not leave freshwater. Steelhead are also larger and less colorful than Rainbow Trout.
Buying and Sourcing Trout
Most fishmongers and fresh fish markets sell Trout. Larger supermarkets that sell fresh fish will often stock Trout. Anglers often opt for rainbow trout, a species commonly stocked in lakes for sport fishing. Farm-raised rainbow trout typically carry ASC certification for sustainability.
Brown and Brook Trout thrive in wild streams and rivers and Brook Trout are a favorite catch of fly fishermen.
Lake trout thrive in deep, cold lakes, and anglers commonly catch them in and around the Great Lakes region of east-central North America. Many consider them a trophy fish.
How to Smoke Trout
Mix the salt and sugar together to form a dry rub. This rub will be used as a cure for the fish.
Using a serrated knife, scrape off the fish scales.
Cut off the head and tail.
Remove all the pectoral, pelvic and anal fins from the bottom of the trout’s body.
Cut off the dorsal and adipose fin on the top side of the trout’s body.
Start to filet the fish. Lay it flat and hold the knife in a horizontal position. Use the backbone as a guide.
Lay a piece of plastic wrap on a plate. Put a fish filet on the plastic and cover both sides with the rub. Use your fingers to push the rub into the flesh. Fold up the plastic and cure in the refrigerator for about 2-12 hours.
Remove trout from the refrigerator. Gently wash off the rub. Pat dry and place in a 165°F/ 74°C preheated smoker.
Smoke the trout filets until an internal temperature of 145°F /63°C is reached for the fish to be fully cooked. Cooking the trout to 155-165°F / 68-74°C yields a better texture. The smoking time will take anywhere from 2.5 – 4 hours.
Watch How to Make Hot Smoked Trout at Home – Step-by-Step Tutorial
If you prefer to watch the step by step in video form – here it is!
Wood Chip Choice
As Trout is a delicately flavored fish, try to avoid the overpowering smokiness that mesquite provides. In my opinion, you can’t go wrong with alder, it is the best match for Trout and its smoke really compliments the fish.
For a more detailed account of the best wood chip choice, please refer to his Pork Tenderloin recipe. It offers valuable insights on selecting the best wood chips for all fish and meats.
How to Use Smoked Trout as an Ingredient
After preparing your smoked trout, try these delicious ways to use it as an ingredient:
- As part of a ‘seacuterie board‘, (charcuterie board made with seafood), along with smoked salmon, prawns, mussels and other seafood.
- In a dip, add forked up Smoked Trout into a base of cream cheese, sour cream and mayonnaise along with some freshly snipped chives.
- Combined with mashed potatoes to make croquettes (high potato content) or fish cakes (lower potato content.)
- As a mousse, by simply adding some unsweetened whipped cream to the Smoked Trout, with optional fresh herbs added. Serve with crackers.
- Break pieces of Smoke Trout over your favorite salad greens or add it to this Irish Pub Salad to increase the protein content.
- In a blender combine Smoked Trout with some cod livers (canned in oil, found in some grocery stores and online). Add a squeeze of fresh lemon juice and enjoy this pâté with Scandinavian rye toast. Smoked Trout pâté might just become your favorite canapé.
- Toss broken pieces of Smoked Trout into any creamy pasta dish.
Storage / Shelf Life
The best way to store Smoked Trout is in a glass container with a lid. That way plastic storage containers don’t end up smelling fishy or smoky. Alternatively, wrap the fish in parchment or wax paper, and then plastic wrap and store flat on a plate. Store Smoked Trout for up to 3 days in the refrigerator and freeze it for up to 2 months. Defrost it in the refrigerator overnight.
Tip From Me
- Save (freeze) the backbone, fins, head and tail for fish stock.
- Use a cloth or piece of kitchen towel to improve your grip when handling the fish.
- Try to slice safely by cutting away from your fingers when using the knife.
- The longer the trout is cured for, the more moisture is drawn out of the fish. The flavor will intensify and a sticky surface called a pellicle with form. This stickiness helps smoke particles to attach to the fish. Cure for at least 4 hours, but aim for 24 hours.
Got Questions?
I’ve got answers – hopefully!
To avoid salty Trout, follow the rule when making dry brine or rub. Simply mix 1 part salt to 2 parts sugar (e.g., ¼ cup kosher salt + ½ cup sugar for 2–4 fillets). Then apply this rub lightly to the fish.
If you have already smoked the Trout and it is too salty to eat, then combine it with some mashed potatoes in a blender. Add some fresh herbs such as parsley, chives or tarragon. Form the potato and fish mixture into patties. Dip into beaten egg and then in breadcrumbs. Pan sear in butter or air fry until the fish cakes are golden brown.
Turn your dry Trout into a Smoked Trout mousse, by breaking the trout into very small pieces and folding it into unsweetened whipped cream. Add seasoning (if needed) and fresh herbs then spread on toast or crackers.
To prevent a repeat of over Smoked dry Trout, read and follow all the steps outlined above to guarantee success.
Yes, you can smoke trout in your kitchen oven. Follow the instructions under “Flexibility with Equipment’ with this post for Double Smoked Ham to see how to use your oven as a smoker.
Insanely Easy Hot Smoked Trout Recipe
Ingredients
- 900 g Fresh trout
- 200 g brown sugar
- 100 g kosher salt
Instructions
Preparing the Trout for Curing and Smoking.
- Mix the salt and sugar together to form a dry rub.
- Using a serrated knife, scrape off the fish scales.
- Cut off the head, tail and all the fins.
- Start to filet the fish. Lay it flat and hold the knife in a horizontal position. Use the backbone as a guide.
- Lay a piece of plastic on a plate. Put a fish filet on the plastic and cover both sides with the rub. Use your fingers to push the rub into the flesh. Fold up the plastic and cure in the refrigerator for about 2-12 hours
Smoking the Trout
- Remove trout from the refrigerator. Gently wash off the rub. Pat dry and place in a 165°F/ 74°C preheated smoker.
- Smoke the trout filets until an internal temperature of 145°F /63°C is reached for the fish to be fully cooked. Cooking the trout to 155-165°F / 68-74°C yields a better texture. The smoking time will take anywhere from 2.5 – 4 hours.
Video
Notes
- Use a cloth or piece of kitchen towel to improve your grip when handling the fish.
- Try to slice safely by cutting away from your fingers when using the knife.
- The longer the trout is cured for, the more moisture is drawn out of the fish. The flavor will intensify and a sticky surface called a pellicle with form. This stickiness helps smoke particles to attach to the fish. Cure for at least 4 hours, but aim for 24 hours.
- Save (freeze) the backbone, fins, head and tail for fish stock.
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