Ingredients
1lb Trout or other White Fish For
Brine
500ml Water 6 Tbsp Kosher (Sea) Salt 6 Tbsp Granulated Sugar 2 Cloves Garlic, peeled and halved 1 Tbsp Lime Juice For
Salad:
4 heads of Endive 1 Grapefruit, sectioned and cubed Juice and zest of 1 Lemon 1 Shallot, Minced 2-3 Tbsp fresh Parsley, chopped Salt & Pepper to taste Combine all ingredients for the brine Place Trout in a glass bowl/container and cover with brine, refrigerate overnight Rinse Trout and pat dry Place Trout, skin-side down, in Smoker , preheated to 225°C with Alder Bisquettes and smoke for approximately 1.5-2 hours Flake off Trout meat from the boxes and remove skin Place Trout meat in a bowl and toss together with Grapefruit, Lemon juice and half of the zest and shallots and season with Salt & Pepper Cut off the base of each Endive head and remove individual spears from the head Scoop Trout mixture into spears Garnish with Parsley and remainder of Lemon Zest.
Ingredients
2 Rainbow Trout fillets, boned 8 cups Water ¼ cup coarse Kosher Salt 1/3 cup White Sugar 2 tbsp Soy Sauce 1 tbsp Sriracha Sauce 1 tbsp Garlic powder 1 tbsp fresh Ground Black Pepper 1 tbsp Paprika 1 tsp Thyme Bradley Flavour Bisquettes – Maple , Alder or Pacific Blend Directions
Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved. Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours. Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process. Set the Smoker to 180°F (82°C) using wood Maple , Alder or Pacific Blend bisquettes. Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F (62°C). By Steve Cylka.
Ingredients
2 Rainbow Trout fillets, boned ⅓ cup Brown Sugar 1 tsp Salt 1 tsp Garlic powder 1 tsp Onion powder ½ tsp Ground Black Pepper ½ tsp Ground Cayenne Pepper Directions
Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets. Start up the Smoker , using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C). Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours Recipe by: Steve Cylka
Ingredients
Trout Fillets with skin on
Brine
Lightly Sprinkle Bradley Demerara cure over fish fillets
Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
Additionally add a sprinkle of Garlic powder depending on taste requirements
Smoking Method
Using Alder or Maple flavoured Bisquettes smoke/cook for 3 – 4 hours at 82C depending on thickness of fillets with Vent wide open.
If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.
Also try Maple Cure for additional flavor
The Ultimate Outdoor Cooking Specialists
