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Warm Smoked Trout

Light smoke flavor, jucy and delicious!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 4 small trouts
  • choice of wood: cherry, oak

Instructions

    Cup of Yum
  1. Preheat your smoker to 110 degrees.
  2. Prepare your wood.
  3. Take the trouts out of the fridge and clean them.
  4. Gut and scale your fish. You don't need to be extreamly accurate with scaling, as we won't be eating the skin of the fish. The fish will have more intansive smoke flavour, if scaled before smoking.
  5. Place your cooking thermomether in the biggest fish. Our target temerature for trout is 60°C/140°F.
  6. Make sure that the temperature in the smoker doesn't change.
  7. Smoking took around 30 minutes and the fish came out tender, jucy and with light smoke flavor!
  8. As soon as the fishes reach 60°C/140°F remove the fishes from the smoker immediately.