Smoked Trout with Dry Brine

Servings: 8 Prep Time: 10 minutes Brining Time: 12 hours Cook Time: 5 hours Fish Get the Recipe

Smoked Trout is a great way to use your summer's catch. You only need a few simple ingredients, a smoker, and some time. Glazed with a delicious honey sauce, you won't know it's not smoked salmon!

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Ingredients: – Rainbow Trout - Kosher Salt - Brown Sugar - Smoking Chips (preferably alder) - Honey - Apple Cider Vinegar - Cayenne

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After cleaning the fish and removing the head, combine kosher salt and brown sugar. Rub the mixture all over the inside and outside of the fish.

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Refrigerate for 12 hours. Rinse brine off of fish and let dry for 2-3 hours on a rack in the fridge.

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Smoke at 140°F. Gradually increase the temperature to no more than 175-180°F over the course of 5 hours. Brush with honey glaze and smoke until internal temperature reaches 145°F.

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Enjoy on it's own as part of an appetizer spread or use it for countless other meals!

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Give this Smoked Trout BLT Sandwich a try!

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