Smoked Trout

It only took us 10 years to get Mr TBTAM’s cousin Lou and his wife Maria up to our little town in the mountains, but it was a visit well worth the wait.  Not only did we have a great time, but Lou caught two trout in one of the feeders streams to the Loyalsock. On a warm summer day yet, when trout are supposed to be nowhere to be found in shallow waters.
Of course, I smoked the trout. I’ve been wanting to make smoked trout since I first tasted it in Austria three years ago. My own attempts at fishing last year had yielded nothing more than a few tasty little perch. Now I had not one, but two 12 inch trout to play with! Not to mention, Lou had scaled and cleaned the fish himself. (Thank you Lou!)
How I Smoked the Trout
I cut off the heads and tails and butterflied the trout, then brined them (recipe below) in the fridge for about an hour. While they were brining, I soaked some mesquite chips and figured out how to light the Weber grill  – Do you believe I’d actually never lit a grill fire myself? But the boys were all off doing some evening fishing before dinner, so I was on my own.
I waited for the coals to turn grey and the fire to really get hot.  Then, I took the filets out of the brine, rinsed them under cold water, patted them dry with a paper towel and brought them out to the grill. Off the fire, I brushed the grill rack with olive oil. I then added a couple of handfuls of drained wet wood chips to the fire, put the grill rack on the grill...

Source: The Blog That Ate Manhattan - July 19, 2015 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Fish brine recipe Smoked trout Source Type: blogs