John Myers
Fresh, Self-smoked Brown Trout
The perfect fresh, self-smoked brown trout recipe with a picture and simple step-by-step instructions.
- 4 a ca 00 g Fresh gutted trout
- 1,5 liter Water
- 280 g Salt
- 2 medium-sized Fresh onions
- 2 piece Apples
- 2 piece Bay leaves
- 1 teaspoon Freshly ground pepper
- 0,25 teaspoon Dried ground chilli flakes
- Prepare a brine from the ingredients except for the trout. So dissolve the salt in water, cut the onions and apples into large cubes and put everything with the spices in an appropriately sized container that the trout can bathe in for 24 hours.
- Then you take them out, dab them with a kitchen scent and let them dry off.
- Meanwhile, I preheated my Cobb grill (any other kettle grill works too) of course also a smoker.
- When the grill is ready, put the wood shavings (I have 1 good handful of hickory wood shavings) on the embers, place the fish (I put them face down on the grid), close the lid and take about 70 minutes until the Dorsal fin loosened easily, exposed to smoke and heat. You were awesome.
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