SMOKED TROUT RECIPE Our fishing guru Chris Spence has a great idea for any surplus trout he catches...he smokes them! And this is his recipe. 7 cups water 150gms cooking salt 125gms brown sugar a few sprigs thyme Combine ingredients and stir until salt and sugar have combined. Chill the solution then add trout fillets and soak for 4-5 hours in fridge. Remove fillets, drain and pat dry with paper towel. Smoke fillets (Chris says smokers are readily available from fishing and camping shops) until they begin to sweat and beads of moisture are visible on the surface of the fish. Let the fillets cool then chill in fridge. Chris likes to season the fillets with cracked pepper and sometimes a smear of olive oil before vaccuum sealing them if they are to be frozen. Delicious!!!
Posted on: Fri, 16 Aug 2013 03:17:35 +0000
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