Smoked Trout, Good luck to all anglers for the coming season!
My Dad always told me the best way to smoke a trout is to throw it in the cats bowl and go and catch a Kahawai, Trevally or Snapper to smoke.
With this advice I’ve always been a catch and release trout fisherman, Recently I decided to prove the old bugger wrong and throw a few in the direction of the smoker rather than the cats bowl.
My top tips: Try Oak or Plum chips, Manuka is very strong/bitter for trout, Replace Sugar with Honey. Serve with Fresh thick white bread and real Kiwi Butter!
For a quick and simple smoked trout:
- Gut and clean the trout. Cut off the head and tail.
- Butterfly the fish – cut lengthway from the front down one side of the backbone, but don’t cut right through, and fold both halves out with the skin side down.
- Either soak in a salt and brown sugar brine for a few hours, or overnight in the fridge, or if you’re in a real hurry, sprinkle salt/sugar over the flesh while you organise the smoker.
- When you are ready to smoke, rinse off most of the salt and sugar, pat dry with a paper towel, sprinkle with a little more fresh salt and sugar, and place the fish skin down on a rack in the smoker.
- Cook for 20 minutes.