John Myers
Smoked Trout
The perfect smoked trout recipe with a picture and simple step-by-step instructions.
- 4 300-350g Trout
- For the paints
- 5 liter Water
- 250 g Salt
- 5 pinch Black pepper from the mill
- 1 Big onion
- 0,5 Nutmeg
- 10 piece Bay leaves
- 20 piece Juniper berries
- 2 Clove of garlic
- 24 hours before the actual smoking. Clean the fish well, make sure that the gills are also removed, the next step is to apply the varnish. Choose a vessel in which the fish are cpl. covered with water. Put the varnishes in this container, that is, mix all the ingredients together well, then add the trout and now the trout have to stay in the varnish for 24 hours. Smoking preparation: Take the trout out of the varnish and dry it well with a kitchen towel, let the fish air dry for about 3 hours before you hang the fish in the smoke (dry fish turn gold yellow, wet fish become black on the skin). Smoking: I hang the fish for about 3 hours at 60 -70 degrees in the beech wood smoke in between, I raise the temperature for about 10 minutes to 120 degrees so that all possible germs are killed. It is best to serve fresh bread and potato salad with the trout. Enjoy your meal
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