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Honey Smoked Trout

I’ve always loved the salty-sweet flavors that you get from a 50/50 salt and sugar cure mixture. Add a little honey and black pepper and you have something that can be eaten straight out of the smoker with a glass of Semi-dry Riesling or Gewürztraminer. Smoked Trout: it’s a spread, it’s a filling, it’s a dip or better yet, a simple delicious snack all on its own.

By / Photography By Aran Holland | March 17, 2015

Ingredients

  • 3 whole trout, heads removed, split and trimmed
  • 4 tablespoons kosher salt
  • 4 tablespoons granulated sugar
  • 4 tablespoons honey
  • 2 tablespoons fresh ground pepper

Instructions

Line a baking sheet with plastic wrap and place the filets skin side down.

Mix the salt and sugar in a small bowl. Sprinkle each filet on both sides liberally with about 11/2 tablespoons of the salt-sugar mixture, lighter at the tail as it’s thinner and cures quicker. Drizzle each filet with honey. Place in the refrigerator uncovered for 4 hours.

Remove from the refrigerator and lightly rinse the filets. Also rinse and line the baking sheet with fresh plastic wrap. Dry the filets with a paper towel and return to the tray skin side down.
Grind fresh black pepper across each filet and press lightly. Refrigerate overnight.

Prepare the grill or smoker with a small amount of charcoal (10-12 briquettes). For slower smoking maintain 140º-160°—checking to add soaked chips or sawdust every 15 minutes to ensure adequate smoke. For hotter, shorter smoking maintain 180º-200°. Trout can be smoked 1 hour for a light smoke and up to 4 hours for a darker, heavier smoked flavor using wood such as apple, peach, grapevine, maple, cherry or hickory.

The fish should reach 145° at the end of smoking. It should have a shiny, dark appearance and be firm to the touch.

Ingredients

  • 3 whole trout, heads removed, split and trimmed
  • 4 tablespoons kosher salt
  • 4 tablespoons granulated sugar
  • 4 tablespoons honey
  • 2 tablespoons fresh ground pepper
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