Name: Ekstedt at The Yards Cured Scottish Trout Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: British
Ingredients: 4 pieces Scottish trout fillets; 100 g sea salt; 50 g brown sugar; 1 bunch fresh dill; 1 tsp lemon zest; 1 tsp black peppercorns; 1 tsp smoked paprika; 2 tbs olive oil; 1 cup pickled red onions; 2 tbs capers

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Seasonal British ingredients cooked over fire and smoke.

In a bowl, mix together the sea salt, brown sugar, black peppercorns (crushed), smoked paprika, and lemon zest.

Prepare the Curing Mixture

Place the trout fillets in a shallow dish and cover them completely with the curing mixture. Add fresh dill on top. Cover with plastic wrap and refrigerate for 24-48 hours.

Cure the Trout

After curing, rinse the trout fillets under cold water to remove the cure. Pat dry with paper towels.

Rinse and Dry

Drizzle the trout with olive oil and allow it to come to room temperature.

Prepare for Smoking

Set up your smoker or grill for indirect cooking and add wood chips for smoke. Smoke the trout for 30-40 minutes at a low temperature (around 80-90°C or 175-195°F) until it is fully cooked and infused with smoke.

Smoke the Trout

Slice the smoked trout and serve it with pickled red onions and capers on the side.

Serve

Scottish trout fillets

sea salt

brown sugar

fresh dill

lemon zest

black peppercorns

smoked paprika

olive oil

pickled red onions

capers