Home Smoked Trout (in the smoker)

AuthorMarinaCategoryFish and Seafood, Low and Slow, MainsDifficultyBeginner

Thought it’s time to fire up our smoker again and do some proper smoking! And hubby requested a fish of some sort for dinner. So smoked trout it was! 😂 .
This recipe is based on Ben O’Donoghue’s hot smoked salmon recipe, but altered a bit with few time I have been using it.
End result is juicy, soft and flaky fish with wonderful smokeyness!

Yields1 Serving
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

 2 regular size rainbow trout. Gutted and scaled
 1 tbsp Dark rum
 1 tbsp Low Salt Soy Sauce
 1 tbsp Brown Sugar
 1 tbsp Tomato sauce (good one!)
 1 tbsp Jerk Spice from Gewurzhaus (or omit and just use Cajun spice)
 1 tsp Just a little bit, 1 teaspoon of Cajun spice
 Juice of half of Lemon
 Fresh of dried Thyme. (can substitute with oregano)
 ½ tsp Freshly ground nutmeg
 ½ tsp Salt

1

Preheat your smoker to 130C. Mine takes a while.

Marinate your fish.
Ideally you let it marinate for a bit, at least an hour, but I didn’t have that time so it went straight into preheated smoker. Since I was cooking the whole fish, I sliced it open along the back and made slits across on both sides (you need very sharp knife not to butcher it), making sure to rub the marinade inside the fish and into the slits

2

It went into the smoker for an hour and 10 min (my smoker’s top temp is 135C, so it was hovering between 115-130) and I used pecan chips for smoke.

3

The result is pretty spectacular! So juicy and tender, a little spicy and smoky!!! Yummo!!!!!!

4

Thank you for visiting this recipe, I hope you will try it and I would love to hear your feedback.

Have a wonderful day!

Cheers, Marina XX

Ingredients

 2 regular size rainbow trout. Gutted and scaled
 1 tbsp Dark rum
 1 tbsp Low Salt Soy Sauce
 1 tbsp Brown Sugar
 1 tbsp Tomato sauce (good one!)
 1 tbsp Jerk Spice from Gewurzhaus (or omit and just use Cajun spice)
 1 tsp Just a little bit, 1 teaspoon of Cajun spice
 Juice of half of Lemon
 Fresh of dried Thyme. (can substitute with oregano)
 ½ tsp Freshly ground nutmeg
 ½ tsp Salt

Directions

1

Preheat your smoker to 130C. Mine takes a while.

Marinate your fish.
Ideally you let it marinate for a bit, at least an hour, but I didn’t have that time so it went straight into preheated smoker. Since I was cooking the whole fish, I sliced it open along the back and made slits across on both sides (you need very sharp knife not to butcher it), making sure to rub the marinade inside the fish and into the slits

2

It went into the smoker for an hour and 10 min (my smoker’s top temp is 135C, so it was hovering between 115-130) and I used pecan chips for smoke.

3

The result is pretty spectacular! So juicy and tender, a little spicy and smoky!!! Yummo!!!!!!

4

Thank you for visiting this recipe, I hope you will try it and I would love to hear your feedback.

Have a wonderful day!

Cheers, Marina XX

Home Smoked Trout (in the smoker)
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