Cured & Smoked Steelhead Trout Recipe
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
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Cured and Smoked Steelhead Trout Ingredients
Method
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.
