Ingredients
Scale
4 cups water
1/2 cup sea salt
1/2 cup light brown sugar
Fresh trout fillets (approx. 2 cm thick)
Instructions
- Brine the trout:
Warm the water and dissolve sea salt and brown sugar. Let cool, then submerge the trout fillets and refrigerate for 1 hour per cm of thickness. Rinse and pat dry. - Dry and prepare for smoking:Place fillets uncovered in the fridge for 4–6 hours until a tacky pellicle forms. Let them reach room temperature before smoking.
- Cold smoke and rest:Cold smoke the trout for 16–20 hours using mild wood like applewood or alder. Refrigerate overnight before slicing and serving.
Warm the water and dissolve sea salt and brown sugar. Let cool, then submerge the trout fillets and refrigerate for 1 hour per cm of thickness. Rinse and pat dry.
Place fillets uncovered in the fridge for 4–6 hours until a tacky pellicle forms. Let them reach room temperature before smoking.
Cold smoke the trout for 16–20 hours using mild wood like applewood or alder. Refrigerate overnight before slicing and serving.Notes
Keep temperature below 30°C (86°F) during smoking. The overnight rest improves flavor and safety. Serve thinly sliced with toast, cream cheese, or dill.
- Prep Time: 15 minutes
- Cook Time: 20 hours
- Category: Main Dish
- Method: Cold-Smoking
- Cuisine: European
Nutrition
- Serving Size: 1 fillet
- Calories: 160
- Sugar: 2g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 45mg