The Impossible: Smoker-less Smoked Trout

Written by on in Fish

I really enjoy smoked trout, both hot smoked or cold smoked. However, I do not own a smoker and I am sure it is the same with most people. This recipe allows you to make cold smoked trout without a smoker! The end product is similar to store bought smoked salmon, but it has more smoky flavor and is not mushy like some of the store bought versions. This recipe is great for appetizer plates, salads and even in sushi! Final point, do not hesitate to use lake trout for this recipe. Even though lake trout tend to be a little fishy, the sweetness from the brown sugar removes all trace of off taste. Enjoy!

The Impossible: Smoker-less Smoked Trout
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The Impossible: Smoker-less Smoked Trout

Cuisine: ScandinavianDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Rest time

24

hours 
Total time

24

hours 

15

minutes

Ingredients

  • The trout

  • 1 trout fillets (I used a 1.5 pounds of lake trout fillets, but any trout fillet will do)

  • 1 cup of salt

  • 1 cup of brown sugar

  • 1 tbsp. of mesquite liquid smoke

  • 1 tsp. of smoked paprika

  • Scandinavian sauce

  • 1/4 cup of plain Greek yogurt

  • 1 tbsp. of old style mustard

  • 2 tsp. of maple syrup

  • 2 tbsp. of lemon juice

  • 1/4 tsp. of garlic powder

  • 1/4 tsp. of garlic powder

  • 1/4 tsp. of ground black pepper

  • 1 tbsp. of fresh dill, chopped (or 2 tsp. of dried dill)

Directions

  • The trout
  • Pat dry the trout fillets with paper towel.
  • In a small bowl, combine the salt, the sugar and the liquid smoke. In deep dish that is longer than the fillets, spread half of the salt mixture in an even coat.
  • Put the fish fillet skin down on the salt mixture and rub the surface with the smoked paprika. Add the rest of the salt mixture on top of the fillet, while making sure to cover the whole fillet.
  • Cover the plate with plastic wrap and place in the refrigerator for 24 hours. For smaller fillets, it may take around 12 hours and, for larger fillets, it may take up to 48 hours.
  • After the rest period, the fillets should feel firm, but not hard. At this point, remove the fillets from the dish and rinse them under running cold water for 10 seconds to remove the salt mixture from the fillets. Pat them dry with a paper towel.
  • Your trout is ready to be consumed, but it gets better the next day if you let it rest tightly wrapped in the refrigerator.
  • The sauce and finishing touches
  • To make the Scandinavian sauce, combine all the ingredients of the sauce in a small bowl.
  • To serve, slice the fillet thinly at an angle away from the tail.
  • Plate the fillet slices with the Scandinavian sauce to dip and with your choice of: crackers, thinly sliced white onions, pickled onions, and/or capers.

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The trout fillets can be replaced by store bought trout fillets or salmon fillets. Adjust the salt mixture quantity and brine time depending on the thickness of the fillet.

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