How to Smoke Trout Fillets

Smoked trout is a very easy dsih to prepare at home

Smoking fish has been popular for centuries as a means of preserving over long periods of time and gives the fish a unique flavour. It can be used in any number of dishes from salads to barbecue's. While there are various methods of smoking fish, in the home, the best methods involve an electric smoker or an ordinary wok.

Things You'll Need

• Wok
• Electric smoker
• Tin foil
• Trout
• Wood chips
• 175g Rice
• 175g Sugar
• Salt and pepper
• Olive oil
• Bowl

Instructions

Wok

1. Mix together the rice, sugar and wood chips in a bowl. Hickory wood or mesquite are very good for this although tea leafs work just as well.

2. Line the bottom of a wok with tin foil and add the mix from Step One.

3. Cover the mix loosely with another layer of tin foil, drizzle some olive oil on it and place the trout fillets on top. Season with salt and pepper.

4. Place another layer of tin foil above the trout fillets sealing it tightly around the edges of the wok. If you have a lid, cover the wok with the lid as well.

5. Place the wok on the hob and cook over a moderate heat for 3 minutes. Take the wok off the hob and set aside. Methods like this generates a lot of smoke, so make sure windows and doors are open.

6. Leave the wok for 20 minutes which will allow you time to prepare accompanying dishes.

7. Unwrap the tin foil and remove the smoked trout. As they are in such a confined space, they will not need much smoking to take on the flavor.

Electric Smoker

1. Remove the trays from the smoker and fill the bottom pan with the wood chips.

2. Pour some olive oil on to the metal tray to stop the trout fillet sticking.

3. Place the trout onto one of the metal trays, season with salt and pepper.

4. Insert the tray into the middle of the smoker. If you are cooking several pieces you will need to rotate the trays during smoking as the bottom tray will get hotter.

5. Close the door of the smoker, plug it in and turn it on.

6. Rotate the top and bottom trays after 90 minutes to ensure even smoking if cooking several pieces of trout.

7. Leave for 3 to 4 hours, depending on how smoky you want the fish.

References

• iFood: Tea Smoked Fish Recipes
• On Food and Wine: Tea Smoked Trout
• Gordon Ramsey Recipes: How to Smoke Trout