Maple Brined Smoked Rainbow Trout

Smoked fish is in our regular rotation here and I have many recipes we alternate back and forth from. This one is my favourite. The time listed is simply a guideline; this depends on how thick your fillets are and how dry you like your smoked fish. The fillets pictured here were just under 1/2 an inch thick and had just enough moisture for my liking when smoked for 3 hours. The type of smoker you are using also makes a difference for the cook time; it’s all about getting to know your smoker. I use a propane wood chip smoker and use maple wood chips.

INGREDIENTS

2 1/2 to 3 pounds rainbow trout fillets

1 cup water

1/2 cup brown sugar

1/4 cup maple syrup

2 tablesoons kosher salt

4 cloves garlic processed through a garlic press

12 peppercorns

1 bay leaf

DIRECTIONS

Place all the ingredients except for the fish in a saucepan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolved; set aside to cool completely.

Pour half the maple mixture in a casserole dish big enough to hold the fish fillets laid flat, place the fillets flesh side down into the liquid and pour the remaining liquid over the fish.

Cover with plastic wrap and keep refrigerated at least 12 hours.

Remove the fillets from the marinade and place them flesh side up on the smoker grates and place in a prepared smoker.

Smoke for 2 1/2 to 3 hours at 250 degrees Fahrenheit.

NOTE: The cook time depends on how thick your fillets are and how dry you like the fish. 

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.