-
1
Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
-
2
Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
-
3
Season the inside and outside of the trout generously with salt and pepper.
-
4
If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
-
5
Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
-
6
Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
-
7
Check the fish for doneness after 20 minutes.
-
8
If the underside is considerably darker than the top after about 12 minutes
-
9
of smoking, flip the fish and continue cooking.
-
10
Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
-
11
To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
-
12
Lift off the skin from the top fillet or leave it on if you like.
-
13
With the help of the knife, gently lift the top fillet free of the bones.
-
14
Turn the fish over and repeat.
-
15
Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.
