![]() The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Line a small to medium baking sheet with foil or parchment paper. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Preheat the oven to 400 degrees F (204 degrees C). Legal Notice Do Not Sell My Personal Information. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier. If you choose to grill, place it skin side up, first. On the grill it can be done in a foil packet as described or you may skip it. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. ![]() The recipe makes enough glaze for a little over two pounds of fish. So, a one inch thick fillet would bake for twenty minutes. If you're in a big hurry, start the oven before you make the glaze and just pop it in.īake for 10 minutes + 10 minutes for each inch of thickness. (This essentially allows the fish to marinate). Pour the glaze over the fish and fold the packet around the fish. Place the fish in the center of a rectangle of foil. Additional Serving Suggestionsĭelicious, salty brined, and smoked fish is fabulous on this Smoked Trout Salad, with bagels and cream cheese, on eggs Benedict, and on sandwiches with homemade Tartar Sauce.Melt the butter in a small sauce pan over low heat. Smoky, flaky pieces of homemade Smoked Trout are wonderful when topped with salty capers, thin slices of sweet red onion, and/or more fresh chopped dill. Enjoy! Classic Accoutrement for Smoked Trout Get the Complete (Printable) Recipe for How to Smoke Trout + Smoked Trout Dip Below. Because of the cream cheese and sour cream, I do not recommend that you freeze. Keep the dip stored in a sealed container in the fridge and use within 5 days. Serve the homemade Smoke Trout Dip with crackers or fresh cut veggies, or enjoy on bagels or toast. Stir well to completely combine and make sure the trout is in small chunks. Then mix in the softened cream cheese, sour cream, mustard, capers, dill, and onion powder. Then peel the skin off 4 of the fillets, use a fork to break the fish into small pieces, and place in a mixing bowl. How to Make Smoked Trout Dipįirst, brine and smoke the trout as instructed above and in the recipe below. To freeze, wrap the individual filets in plastic wrap before placing together in an airtight container. Place the smoked fish in a sealed container and keep in the fridge for up to 3 weeks. Serve warm filets right away, or allow to cool to room temperature before storing. Close the lid and smoke for approximately 90 minutes, until the thickest parts of the fillets are firm to the touch. Place the trout fillets on the grates and sprinkle with cracked black pepper. When ready to smoke, drain off the brine. Cover the dish with plastic and refrigerate for 1-4 hours. Add additional water, if needed, to make sure they are completely covered. Measure the salt and brown sugar in the pitcher. Set out a 9X13 inch baking dish and a large measuring pitcher. Prepared trout filets – cooled to room temperatureįollow these 3 simple steps to brine and smoke perfectly flaky, tender and flavorful trout at home:. ![]()
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