John Myers
Smoked Trout …
The perfect smoked trout … recipe with a picture and simple step-by-step instructions.
For smoking:
- 3 liter Water
- 100 g Sea-Salt
- 3 Bay leaves
- 13 Juniper berries
- 200 g Book smoking flour
- 10 Juniper berries
- 1 Smoker
- The fisherman has already gutted the trout at the water – they are rinsed again at home under cold running water and placed in a vessel, then covered with salt, bay leaves and juniper berries and poured over the water until they are covered. Cover and let steep for at least 12 hours.
- Then remove from the brine, rinse again with clear water and pat dry well.
- Preheat the smoker with the beech smoked flour up to about 100 degrees and hang the fish in it or place them in existing hollows, sprinkle the juniper berries on the smoked wood and close the oven. The temperature should not drop below 60 degrees. Let it “smoke” for almost an hour under observation.
- If necessary, add a little more smoking flour. All in all, some experience is required, but when the fish have turned a golden brown appetizing smoke color, they are usually good.
- Turn off the oven and leave the trout in the oven for half an hour to finish cooking. Then they can be enjoyed – still lukewarm – … I tell you: a pleasure !!!
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