How to Smoke Trout (Smoked Trout Recipe, Brine & Dip)
User Reviews
5.0
6 reviews
Excellent
-
Cook Time
1 hr mins
-
Total Time
1 hr 30 mins
-
Servings
8 filets
-
Calories
304 kcal
-
Course
Appetizer, Condiments, Snacks
How to Smoke Trout (Smoked Trout Recipe, Brine & Dip)
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This easy recipe features tips for how to brine and smoke trout fillets to tender, flaky perfection. Enjoy them as-is or turn them into a creamy, flavorful smoked trout dip made with cream cheese, capers, and fresh dill. It’s the perfect dish for snacking, entertaining, or adding a smoky twist to your favorite veggies and crackers!
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Ingredients
For the Smoked Trout –
- 3 pounds wild caught trout fillets about 8 fillets
- ½ cup salt
- ½ cup light brown sugar
- 4 cups water
- cracked black pepper
For the Smoked Trout Dip –
- 4 smoked trout fillets
- 8 ounce cream cheese softened
- ¾ cup sour cream
- 3 tablespoons spicy whole grain mustard
- 3 tablespoons capers chopped
- 2 tablespoons fresh chopped dill
- ½ teaspoon onion powder
Instructions
For Brining and Smoking the Trout:
- Set out a 9X13 inch baking dish and a large measuring pitcher. Measure the salt and brown sugar in the pitcher. Then pour in 4 cups warm water. Stir to dissolve.
- Pour the brine over the trout fillets. Add additional water, if needed, to make sure they are completely covered. Cover the dish with plastic and refrigerate for 1-4 hours. When ready to smoke, drain off the brine.
- Heat a smoker to 180 degrees F. Place the trout fillets on the grates and sprinkle with cracked black pepper. Close the lid and smoke for approximately 90 minutes, until the thickest parts of the fillets are firm to the touch. Serve warm or cold.
For Smoked Trout Dip:
- Brine and smoke the trout as instructed above. Then peel the skin off 4 fillets. Break the smoked trout into small pieces and place in a mixing bowl. Mix in the cream cheese, sour cream, mustard, capers, dill, and onion powder. Serve with crackers or fresh cut veggies.
Notes
- Serve warm filets right away, or allow to cool to room temperature before storing. Place the smoked fish in a sealed container and keep in the fridge for up to 3 weeks.
- To freeze, wrap the individual filets in plastic wrap before placing together in an airtight container. Store in the freezer for up to one year.
- Keep the dip stored in a sealed container in the fridge and use within 5 days. Because of the cream cheese and sour cream, I do not recommend that you freeze.
- Classic Smoked Trout Accoutrement: shaved red onion, dill, capers, tartar sauce.
- Classic Smoked Trout Accoutrement: shaved red onion, dill, capers, tartar sauce.
Nutrition Information
Show Details
Serving
1fillet
Calories
304kcal
(15%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
99mg
(33%)
Sodium
7172mg
(299%)
Potassium
633mg
(18%)
Sugar
13g
(26%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8filets
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 304kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 7172mg | 299% |
| Potassium | 633mg | 13% |
| Sugar | 13g | 26% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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