📝 About This Recipe
This recipe elevates the delicate, pink-fleshed trout into a luxurious delicacy through the ancient alchemy of salt-curing and cold-smoking. By keeping temperatures below 80°F, we preserve the fish's buttery texture while infusing it with a deep, aromatic wood-smoke complexity. It is a labor of love that results in a sophisticated, melt-in-your-mouth finish far superior to any store-bought alternative.
🥗 Ingredients
The Fish
- 3 pounds Fresh Steelhead or Rainbow Trout fillets (skin-on, pin bones removed)
The Signature Dry Brine
- 1.5 cups Kosher salt (do not use table salt)
- 1 cup Dark brown sugar (packed)
- 2 tablespoons Toasted black peppercorns (coarsely cracked)
- 1 tablespoon Dried juniper berries (crushed)
- 4 pieces Dried bay leaves (crumbled)
- 1 tablespoon Lemon zest (freshly grated)
Smoking Aromatics
- 4-6 cups Alder or Applewood dust/chips (for cold smoke generator)
- 2 pieces Dried rosemary sprigs (added to wood for fragrance)
👨🍳 Instructions
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1
Rinse the trout fillets under cold water and pat them thoroughly dry with paper towels. Inspect for any remaining pin bones using tweezers.
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2
In a medium bowl, whisk together the kosher salt, brown sugar, cracked peppercorns, crushed juniper berries, crumbled bay leaves, and lemon zest until well combined.
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3
In a non-reactive glass or ceramic baking dish, spread 1/3 of the brine mixture. Place the fillets skin-side down on the brine.
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4
Cover the top of the flesh completely with the remaining brine, ensuring the thickest parts of the fish have a slightly heavier coating.
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5
Cover the dish tightly with plastic wrap and refrigerate. Allow the trout to cure for 6 to 8 hours. The fish will firm up as the salt draws out moisture.
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6
Remove the fillets from the brine and rinse thoroughly under cold running water to remove all excess salt. Pat extremely dry with lint-free towels.
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7
Place the fillets on a wire rack set over a baking sheet. Place them back in the refrigerator, uncovered, for 12 hours (or overnight). This develops the 'pellicle,' a tacky skin that helps the smoke adhere.
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8
Prepare your cold smoker. If using a traditional smoker, ensure you are using a cold smoke generator (like a maze or tube) to keep the temperature below 80°F (26°C).
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9
Load the generator with Alder or Applewood dust and light it. Place the trout fillets on the racks, ensuring they are not touching each other.
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10
Cold smoke the trout for 8 to 12 hours. The length depends on your preference for smoke intensity; 8 hours provides a delicate flavor, while 12 hours is robust.
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11
Monitor the internal temperature of the smoker frequently. If it rises above 90°F, the proteins will begin to cook and the texture will change from silky to flaky.
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12
Once smoking is complete, remove the trout. Wrap tightly in plastic wrap and let it rest in the refrigerator for at least 4 hours before slicing. This allows the smoke flavors to mellow and permeate the oils of the fish.
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13
To serve, use a long, flexible slicing knife to cut paper-thin bias slices away from the skin.
💡 Chef's Tips
Always use the freshest trout possible; the quality of the raw fish is paramount in cold-smoking. Never skip the pellicle-drying step; without that tacky surface, the smoke will not penetrate and the fish may become bitter. If the weather is warm, place a tray of ice inside your smoker to help maintain the low 'cold-smoke' temperature. Use mild woods like Alder, Apple, or Cherry; heavy woods like Hickory or Mesquite can easily overwhelm the delicate trout flavor. Store the finished trout in a vacuum-sealed bag for up to 3 weeks, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve on toasted rye bread with a thick layer of lemon-chive cream cheese and capers. Pair with a crisp, dry Riesling or a glass of chilled Aquavit to cut through the richness. Incorporate into a sophisticated brunch platter alongside soft-boiled eggs and pickled red onions. Fold small pieces into a chilled pasta salad with fresh dill and a light crème fraîche dressing. Serve simply as an appetizer on cucumber rounds with a touch of horseradish cream.