Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, salt-cured and smoked lake trout. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Smaller trout only take a few hours to smoke, but larger lake trout and salmon can take several hours. Salt-Cured and Smoked Lake Trout jason williams Columbus, Ohio Area. Mix the AP rub and fish seasoning together into a jar..
Salt-Cured and Smoked Lake Trout is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Salt-Cured and Smoked Lake Trout is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Salt-Cured and Smoked Lake Trout:
- Prepare 2 fillets lake trout
- Take 2 cups AP rub
- Get (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
- Take 1/4 cup fish seasoning
- Take Kosher salt
- Prepare 2 cups mayonnaise
- Take Juice of lemon
For those who love fishing and spending some time on the lake, it will be fun to catch it. This lake trout brine and smoking recipe adds hints of peach, subtle sweetness from the syrup and a flakey-firm texture to your fish. Simple concoctions for great-tasting trout dishes. Breaking: Trump Administration Withdraws Pendley as Nominee for BLM Director.
Steps to make Salt-Cured and Smoked Lake Trout:
- Mix the AP rub and fish seasoning together into a jar.
- Check the fillets for bones and remove any that may remain.
- Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
- Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
- Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
- After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
- Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
- Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
- Get smoker up to 225° I used a combo of peach and pair wood.
- Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
- At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
- I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
- Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.
Begin positioning your cured trout sashimi slices to one side and the trout ballotines to the other. Then add any or all of the accompaniments that you might usually serve with smoked salmon. We used capers and caviar, a sprinkle of pea shoots (micro greenswould also work), garlic crostini, sliced onion, lemon wedges and a final grind of black. Lake Trout are a very oily fish. This easy smoked trout recipe allows the fish and smoke flavors to shine on their own.
So that is going to wrap it up with this exceptional food salt-cured and smoked lake trout recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
