Smoked trout

Ingredients for 1 servings:

• 1 trout(s)
• 1 liter of water
• 60 g sea salt
• ½ tsp peppercorns
• 2 bay leaves
• ¼ m.-sized lemon(s)
• 5 juniper berries
• 400 g smoking flour, e.g. beech smoking flour

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

hot smoked with beech flour

In addition to the ingredients, you will of course need a smoker. Remove the trout’s gills with a sharp, narrow knife. Rinse and clean the trout thoroughly inside and out under running water. Pour the water into a large pot and heat it. Lightly crush the peppercorns and juniper berries in a mortar and pestle. Add the salt, bay leaves, juniper berries, peppercorns, and lemon slices to the water and simmer for about 10 minutes. Place the fish in a sealable container and pour the cooled brine over it, tossing and turning it in the brine to avoid air bubbles. Important: The fish must be completely covered. Store in the refrigerator for about 24 hours. After removing it, rinse thoroughly again under running water and rub dry with a cloth. Discard the brine. Attach fish hooks to the fish and hang it in the smoker for 30-45 minutes to dry. Open all air inlets and outlets and leave the door slightly ajar. The fish is dry when the skin feels leathery. Close the smoker and heat it up to 110-120°C. Hold this temperature for 10 minutes. Set the oven to 70-80°C and place the first half of the smoked wood chips in the oven. After about half an hour, add the second half. The total smoking time is 60-90 minutes, depending on the size of the fish. The internal temperature should be 60°C and maintained for at least 10 minutes. The smoked fish can be kept in the refrigerator for 2-3 days. Vacuum-sealed for at least 2 weeks.