Recipe of Homemade Salt-Cured and Smoked Lake Trout

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salt-cured and smoked lake trout. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Salt-Cured and Smoked Lake Trout is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Salt-Cured and Smoked Lake Trout is something that I have loved my whole life. They’re nice and they look fantastic.

Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching. Smaller trout only take a few hours to smoke, but larger lake trout and salmon can take several hours. For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved.

To begin with this recipe, we must prepare a few ingredients. You can have salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Salt-Cured and Smoked Lake Trout:

1. Get 2 fillets lake trout
2. Take 2 cups AP rub
3. Make ready (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
4. Prepare 1/4 cup fish seasoning
5. Prepare Kosher salt
6. Make ready 2 cups mayonnaise
7. Get Juice of lemon

Sprinkle the chopped spruce tips all over the meat side of the trout. Place trout in a glass cooking dish and pour in brine. Make sure all surfaces of the fish come in contact with the brine. Remove trout from dish and rinse in cold water.

Instructions to make Salt-Cured and Smoked Lake Trout:

1. Mix the AP rub and fish seasoning together into a jar.
2. Check the fillets for bones and remove any that may remain.
3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
9. Get smoker up to 225° I used a combo of peach and pair wood.
10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

Make sure all surfaces of the fish come in contact with the brine. Remove trout from dish and rinse in cold water. Charlotte Langley is sous chef at The Atlantic, where Kris Barnholden has recently taken over. The two have conceived a delicate dish of cedar-cured trout with soda bread, spheres of honeyed. Combine the salt, sugar, sumac, and rosemary and rub it onto the fillets.

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