Hot Smoked Trout

1. 1

   Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.

2. 2

   Add the trout filets, making sure they are submerged.

3. 3

   Cover and refrigerate for 3 hours.

4. 4

   Remove the trout from the brine, rinse thoroughly, and pat dry.

5. 5

   Place the trout, skin side down onto a cooling rack set in a half sheet pan.

6. 6

   Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

7. 7

   The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker.

8. 8

   Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

9. 9

   Serve with a green salad, incorporate into a dip or eat as an appetizer.

10. 10

    Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

No additional tips available.