Loading...
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.
For 4 servings
Prepare the Brine (5 minutes)
Brine the Trout (4-6 hours)
Dry and Form the Pellicle (1-2 hours)
A rich, buttery fish with a delicate flake, hot-smoked to perfection. This Pacific Northwest delicacy, also known as black cod, gets its signature flavor from a simple brown sugar and salt cure before being gently cooked over alder wood smoke. The process requires patience but rewards with an unforgettable, deeply savory result.
A luxurious twist on a comfort food classic. Tender pasta and sweet crab meat are enveloped in a rich, creamy three-cheese sauce, then baked with a golden, crunchy breadcrumb topping. Perfect for a special occasion or a cozy night in.
Tender, buttery scones bursting with juicy marionberries, a true taste of the Pacific Northwest. Perfect for breakfast or a special brunch, with a sweet lemon glaze.
A luxurious yet simple breakfast featuring sweet, delicate Dungeness crab meat and nutty Swiss cheese folded into fluffy, golden eggs. Finished with fresh chives, it's a taste of the Pacific Northwest perfect for a special brunch.
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.
This pacific_northwest recipe takes 465 minutes to prepare and yields 4 servings. At 359.07 calories per serving with 47.25g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner or brunch.
Prepare the Smoker (15 minutes)
Smoke the Trout (2-3 hours)
Rest and Serve (10 minutes)
Add other spices to the brine like 1 teaspoon of juniper berries, 1 star anise, or a pinch of red pepper flakes for a different flavor profile.
Replace the brown sugar with an equal amount of maple syrup or honey for a different kind of sweetness and glaze.
Add the zest and juice of one lemon or orange to the cold brine for a bright, citrusy note that complements the fish.
Trout is an excellent source of EPA and DHA, omega-3 fatty acids that are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
Provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Smoked trout is a good source of B vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells, helping to prevent anemia and boost energy levels.
Yes, smoked trout is very healthy. It's an excellent source of omega-3 fatty acids, lean protein, and essential vitamins like B12 and D. However, as it is cured with salt, it should be enjoyed in moderation by individuals on a low-sodium diet.
A single serving of this smoked trout, which is one whole fish (approximately 210g cooked weight), contains around 415 calories, primarily from protein and healthy fats.
A pellicle is a tacky layer of protein that forms on the surface of the fish during the air-drying stage after brining. It's crucial because it helps the smoke adhere to the fish, resulting in a better color and flavor, and it also creates a slight barrier that helps keep the fish moist during smoking.
Absolutely. This brining and smoking method works wonderfully for other oily fish like salmon, mackerel, arctic char, or bluefish. You may need to adjust the brining and smoking times based on the thickness of the fish.
The most reliable way is to use an instant-read thermometer. The fish is done when the internal temperature in the thickest part reaches 145°F (63°C). Visually, the flesh will be opaque and flake easily with a fork.
Yes, you can use a standard charcoal or gas grill. For a charcoal grill, use indirect heat by banking hot coals to one side and placing a pan of soaked wood chips on top. For a gas grill, use a smoker box or a foil pouch with wood chips over one burner on low, and place the fish on the unlit side of the grill.
This usually happens for two reasons: over-brining or not rinsing the fish after brining. Thinner fish absorb salt more quickly, so reduce the brining time. Always give the fish a gentle but thorough rinse under cold water to remove excess surface salt before air-drying.