Smoked Trout  with Dry Brine

Servings: 8 Prep Time: 10 minutes Brining Time: 12 hours Cook Time: 5 hours


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!


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

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.

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

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.

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