Salt and Sugar Cured Trout

1. 1

   Open the trout like a book, flesh facing up.

2. 2

   Dry the fish well with a towel.

3. 3

   Check to make sure all bones have been removed.

4. 4

   In a small bowl, combine salt, sugar and herbs.

5. 5

   Distribute the mixture onto the flesh of the fish, pressing gently.

6. 6

   Let marinate at room temperature for 1 hour.

7. 7

   Add trout to a stove-top smoker and smoke over medium-low heat.

8. 8

   After 15 minute, flip smoke for another 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.