Smoked Trout Recipe

Name: Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the brine; 2 onions, unpeeled and quartered; 2 bunches dill (or 2 tablespoons dried dill); 2 bunches parsley (about 1 cup); 6 garlic cloves, unpeeled; 3 shallots, unpeeled; 1 (4 inch) ginger, unpeeled; 1 1/4 cups soy sauce; 1 cup wine (red or white); 1/2 cup brown sugar; 2 tablespoons kosher salt (or other coarse salt); 2 tablespoons onion powder; 4 cloves; 3 bay leaves; 1 teaspoon garlic powder; 1/4 teaspoon mace; For the fish; 1 samon trout, 10-12 pounds (or 10 (8-10 ounce); For the grill; 5 lbs hickory chips (or other wood chips); charcoal, briquets; cooking spray or vegetable oil; Garnish; 2 heads lettuce; 2 onions; 3 eggs; 1/4 cup capers, drained; 3 lemons; For the Horseradish sauce (recipe is below); 3 tablespoons dill (or 1 tablespoon dried dill)

Servings: persons

For the brine
2 onions, unpeeled and quartered
2 bunches dill (or 2 tablespoons dried dill)
2 bunches parsley (about 1 cup)
6 garlic cloves, unpeeled
3 shallots, unpeeled
1 (4 inch) ginger, unpeeled
1 1/4 cups soy sauce
1 cup wine (red or white)
1/2 cup brown sugar
2 tablespoons kosher salt (or other coarse salt)
2 tablespoons onion powder
4 cloves
3 bay leaves
1 teaspoon garlic powder
1/4 teaspoon mace
For the fish
1 samon trout, 10-12 pounds (or 10 (8-10 ounce)
For the grill
5 lbs hickory chips (or other wood chips)
charcoal, briquets
cooking spray or vegetable oil
Garnish
2 heads lettuce
2 onions
3 eggs
1/4 cup capers, drained
3 lemons
For the Horseradish sauce (recipe is below)
3 tablespoons dill (or 1 tablespoon dried dill)
1 tablespoon green peppercorn, drained and crushed
1 teaspoon onion powder
1 dash ground red pepper
1 dash mace
2 cups sour cream
1/2 cup grated fresh horseradish
paprika, garnish

1
To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
2
Soak hickory chips overnight in water.
3
To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
4
Set drip pans opposite briquets.
5
Remove fish from brine and wipe dry.
6
Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
7
Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
8
Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
9
Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
10
To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
11
To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
12
To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.

881

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: For the brine, 2 onions, unpeeled and quartered, 2 bunches dill (or 2 tablespoons dried dill), 2 bunches parsley (about 1 cup), and more.

Yes, Smoked Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions