Smoked Rainbow Trout Recipe

Smoked Rainbow Trout Recipe

I’ve adapted this recipe from our most recent Smoked Steelhead Trout Recipe to taste if the same brine would work well for Rainbow Trout and I have to say — The Rainbow Trout hands down is amazing. We were lucky enough to bring home 4 large 2.5-3.5 lb rainbows from our Fourth of July weekend trip to Webber Lake, California. We filleted the fish and cut the fillets into four inch steaks in preparation to be smoked.

Note: If you have more trout double the brine recipe so that there is enough to cover the fish.

BRINE INGREDIENTS:

  • 4 Cups Water
  • 1/3 Cup Kosher Salt
  • 1 Cup Brown Sugar
  • 3/4 Cup Peach Schnapps

OTHER INGREDIENTS:

  • Mr. Yoshidas Original Gourmet Sweet and Savory Marinade
  • Ground Black Pepper

DIRECTIONS:

  1. Fillet trout and cut into 4 inch wide steaks. Brine skin side up for 10-12 hours. Be sure to use a plastic or glass dish.
  2. Wash fish off, pat dry with a towel and place on wire rack in a cool place. Let sit for 2 hours.
  3. Brush fish with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
  4. I used a Bradley Digital Smoker and Alder Wood and began smoking the fish at 150 degrees for 2 hours.  Basting every hour with Mr. Yoshidas Marinade.  Increase to 160 for 2 hours. Finish at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
  5. Remove from smoker and let site for 1 hour before vacuum-sealing.

Enjoy smoked trout with cream cheese, capers and a little diced red onion on a Wheat Thin or Sourdough Bread.

Smoked Rainbow Trout Recipe

Smoked Rainbow Trout Recipe

Webber Lake, California

Webber Lake, California

Packaged Individual Rainbow Smoked Trout

Packaged Individual Rainbow Smoked Trout

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