Cured & Smoked Steelhead Trout Recipe
Recipe information
Make Cured & Smoked Steelhead Trout in just 3h . Indulge in our cured and smoked steelhead trout, featuring rich flavors and a delicate texture that perfectly highlights this premium fish.
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Ingredients
Cured and Smoked Steelhead Trout Ingredients
Curing and Smoking Directions
1. Prepare the Cure
In a bowl, mix the kosher salt, brown sugar, chopped fresh dill, crushed black peppercorns, and crushed juniper berries to create the curing mixture.
2. Cure the Trout
Place the steelhead trout fillet skin-side down in a shallow dish. Evenly spread the curing mixture over the flesh of the trout, ensuring it is completely covered. Cover the dish with plastic wrap and refrigerate for 24-48 hours.
3. Rinse and Dry
After the curing time, remove the trout from the refrigerator. Rinse off the curing mixture under cold water and pat dry with paper towels.
4. Smoke the Trout
Preheat your smoker to 80-90°C (175-195°F). Brush the trout with olive oil and add a few drops of liquid smoke for additional flavor. Place the trout in the smoker skin-side down and smoke for 2-3 hours, or until the fish is cooked through and has a nice smoky flavor.
5. Cool and Slice
Once smoked, let the trout cool at room temperature for a few minutes. Slice thinly against the grain and serve as desired.
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