Tender, flaky trout infused with a sweet and savory brine and the delicate, aromatic flavor of alder wood smoke. A classic taste of the Pacific Northwest, perfect for appetizers, salads, or as a main course.
Prep315 min
Cook150 min
Soak300 min
Servings4
Serving size: 1 serving
358cal
47gprotein
6gcarbs
Ingredients
4 pcs Whole Trout (About 255g or 9 oz each, cleaned, head and tail optional)
4 cup Water (For the brine)
0.5 cup Kosher Salt (For the brine)
0.5 cup Brown Sugar (Packed, for the brine)
4 cloves Garlic (Smashed, for the brine)
1 tbsp Black Peppercorns (For the brine)
2 pcs Bay Leaves (For the brine)
Instructions
1
Prepare the Brine (5 minutes)
In a saucepan, combine the water, kosher salt, and brown sugar.
Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting treat. Made with grated potatoes and onion, they're perfect served with a dollop of sour cream or sweet applesauce.
A comforting and simple homemade applesauce, slow-simmered with a warm touch of cinnamon. Perfectly sweet, a little tangy, and so much better than the store-bought version. Great as a side, snack, or dessert.
About Smoked Trout, Potato Pancakes and Cinnamon Applesauce
Crispy potato pancakes & savory smoked trout with tangy applesauce. A protein-packed energy meal!
This pacific_northwest dish is perfect for dinner. With 931.87 calories and 59.87g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Heat over medium heat, stirring constantly until the salt and sugar have completely dissolved. Do not let it boil.
Remove the pan from the heat and allow the brine to cool to room temperature.
Once cooled, transfer to the refrigerator to chill completely, about 1 hour.
When the brine is cold, stir in the smashed garlic cloves, black peppercorns, and bay leaves.
2
Brine the Trout (4-6 hours)
Place the cleaned trout in a large, non-reactive container (glass, ceramic, or stainless steel) or a large zip-top bag.
Pour the cold brine over the fish, ensuring they are fully submerged. Use a plate to weigh them down if needed.
Cover the container or seal the bag and refrigerate for 4 to 6 hours. For smaller trout (under 8 oz), brine for 4 hours; for larger ones (10 oz+), brine for up to 6 hours.
3
Dry and Form the Pellicle (1-2 hours)
Remove the trout from the brine and discard the brine. Gently rinse each fish under cold running water to remove excess salt.
Thoroughly pat the fish dry, both inside and out, with paper towels.
Place the trout on a wire rack set over a baking sheet to allow for air circulation.
Refrigerate, uncovered, for 1 to 2 hours, or until the surface of the fish feels dry and tacky to the touch. This tacky layer is the pellicle, which is crucial for the smoke to adhere properly.
4
Prepare the Smoker (15 minutes)
Preheat your smoker to maintain a low and steady temperature between 180°F and 200°F (82°C to 93°C).
Drain the soaked alder wood chips and add them to your smoker's chip tray or box as per the manufacturer's instructions.
5
Smoke the Trout (2-3 hours)
Lightly oil the smoker grates to prevent sticking.
Arrange the trout on the grates, leaving at least an inch of space between each fish for even smoke circulation.
Close the smoker and smoke for 2 to 3 hours, maintaining the target temperature and adding more wood chips as needed to produce a steady stream of light smoke.
The trout is done when it flakes easily with a fork and the internal temperature in the thickest part reaches 145°F (63°C).
6
Rest and Serve (10 minutes)
Carefully remove the smoked trout from the smoker and transfer to a platter.
Let the fish rest for 10-15 minutes before serving. This allows the juices to redistribute.
Serve warm, at room temperature, or chilled. It's delicious on its own, with crackers, or flaked into other dishes.
342cal
12gprotein
50gcarbs
11gfat
Ingredients
2 lb Russet Potatoes (about 4 medium, peeled)
1 medium Yellow Onion (peeled)
1 large Large Egg (lightly beaten)
0.25 cup All-Purpose Flour (or matzo meal for a traditional texture)
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
1 cup Vegetable Oil (for shallow frying, or as needed)
Instructions
1
Grate and Squeeze Potatoes & Onion
Using the large holes of a box grater, grate the peeled potatoes and onion into a large bowl.
Immediately transfer the grated mixture to a clean kitchen towel, cheesecloth, or a fine-mesh sieve.
Gather the towel and twist tightly, squeezing out as much liquid as possible over a separate bowl. This step is critical for achieving crispy pancakes. Let the squeezed liquid sit for 5 minutes.
Carefully pour off the water from the bowl, leaving the white potato starch at the bottom. Scrape this starch and add it back to the dry potato-onion mixture. Return the mixture to your large bowl.
2
Form the Pancake Batter
To the bowl with the grated mixture and reserved starch, add the lightly beaten egg, all-purpose flour, salt, and black pepper.
Use a fork to mix everything together until just combined. Do not overmix. Work quickly to prevent the potatoes from oxidizing and turning grey.
3
Shallow-Fry the Pancakes
Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers and a small drop of batter sizzles instantly (about 350°F / 175°C).
Carefully drop heaping tablespoons of the batter into the hot oil. Use the back of the spoon to flatten each mound into a pancake about 1/4 to 1/2 inch thick.
Do not overcrowd the pan; work in batches of 3-4 pancakes at a time to maintain the oil temperature.
Fry for 3-5 minutes per side, until the edges are deep golden brown and crispy. Adjust the heat as needed to ensure they cook through without burning.
4
Drain and Serve
Using a slotted spatula, transfer the cooked pancakes to a wire rack set over a baking sheet to drain. This keeps them crispy on all sides.
If desired, sprinkle with a little extra salt while they are still hot.
Serve immediately with your favorite toppings, such as applesauce or sour cream.
1360 g Apples (About 3 lbs or 6-7 medium apples. A mix of sweet and tart is best.)
0.5 cup Water
1 tbsp Lemon Juice (Freshly squeezed)
0.25 cup Light Brown Sugar (Packed. Adjust to taste based on apple sweetness.)
1 tsp Ground Cinnamon
0.125 tsp Salt (A small pinch to enhance flavor.)
Instructions
1
Prepare the Apples (15 minutes)
Wash the apples thoroughly.
Using a vegetable peeler, peel the skin from all the apples.
Carefully cut the apples away from the core and chop them into rough 1-inch chunks. Uniformity is not critical as they will cook down.
2
Simmer the Ingredients (20-25 minutes)
Place the apple chunks into a large, heavy-bottomed pot or Dutch oven.
Add the water, lemon juice, packed light brown sugar, ground cinnamon, and salt.
Stir well to combine and coat the apples evenly with the spices and sugar.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
Stir occasionally to prevent the bottom from scorching. The apples are ready when they are very tender and fall apart easily when poked with a fork.
3
Mash to Desired Consistency (2-3 minutes)
Remove the pot from the heat.
For a rustic, chunky applesauce, use a potato masher directly in the pot to break down the apples.
For a smoother texture, use an immersion blender and blend until you reach your desired consistency.
Alternatively, you can carefully transfer the cooked apples to a regular blender or food processor for an ultra-smooth puree. Be cautious when blending hot liquids.
4
Cool and Serve
Taste the applesauce and adjust sweetness or cinnamon if desired.
Allow the applesauce to cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled from the refrigerator.
