Cured & Smoked Trout Filets
Feb 12, 2025
4
8 hours
2 hours
Smoky and slightly sweet, this flakey cured and smoked trout recipe is the perfect way to fancy things up, even those everyday meals.
This really hits the spot for anyone who loves bagels and lox but craves something a bit different. Smoky and flakey, the fish pairs perfectly with cream cheese bagel and green onions for a fresh, hearty way to break your fast or for a upscale brunch vibe.
We also love to serve this as an addition to a charcuterie board, as a replacement for bacon in a trout-lettuce-tomato sandwich or simply tossed with buttered noodles and garlic for a quick pasta dish.
This really hits the spot for anyone who loves bagels and lox but craves something a bit different. Smoky and flakey, the fish pairs perfectly with cream cheese bagel and green onions for a fresh, hearty way to break your fast or for a upscale brunch vibe.
We also love to serve this as an addition to a charcuterie board, as a replacement for bacon in a trout-lettuce-tomato sandwich or simply tossed with buttered noodles and garlic for a quick pasta dish.
Directions
- In a sauce pan over medium heat, combine water and Somethin’ For Rubbin’ and bring to to a simmer, stirring until the rub is dissolved. Remove the brine from the heat and add ice to cool and dilute.
- Once the brine is cooled, submerge the trout filets in the brine and put in the fridge, covered, for at least 2 hours. I’ve found that 4 hours is a sweet spot for flavor absorption
- Thoroughly dry the filets and place them on a grated baking sheet in the refrigerator to continue to dry. I like to let these dry on the rack overnight.
- Prepare your smoker with a stable temperature of between 175F and 200F. Spikes in temperature here are not your friend, so make sure its a steady heat. I like to smoke these over a milder wood, such as cherry or pecan.
- Place the fish in the smoker and smoke for 2 to 4 hours. Do not let the temperature creep past 225 degrees.
- Serve and enjoy!
