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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cure
In a bowl, mix together the coarse sea salt and brown sugar until well combined.
- 2
Prepare the Trout
Place the trout fillet skin-side down in a shallow dish. Rub the salt and sugar mixture evenly over the flesh of the trout.
- 3
Add Flavorings
Sprinkle the fresh dill and lemon zest over the trout, pressing gently to adhere.
- 4
Cure the Trout
Cover the trout with plastic wrap and refrigerate for 12-24 hours, depending on how cured you like it.
- 5
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before use. Drain and place them in the smoker.
- 6
Cold Smoke the Trout
Set up your smoker for cold smoking (below 30°C/86°F). Smoke the trout for about 1-2 hours, depending on your smoke preference.
- 7
Rest and Serve
After smoking, remove the trout from the smoker and let it rest for about 30 minutes before slicing. Serve chilled.
