Salt-Cured and Smoked Lake Trout
Salt-Cured and Smoked Lake Trout

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, salt-cured and smoked lake trout. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salt-Cured and Smoked Lake Trout is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Salt-Cured and Smoked Lake Trout is something that I have loved my whole life.

Lake trout are best eaten fresh, as the high-fat content breaks down when they are frozen and thawed. Maple-Cured Smoked King Salmon - Steven Raichlen's Project Smoke. • Smoked Rainbow Trout on Masterbuilt Smoker. Lake trout are ideal for this because they are the right size and are very fatty.

To get started with this recipe, we must prepare a few components. You can cook salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Salt-Cured and Smoked Lake Trout:
  1. Make ready 2 fillets lake trout
  2. Take 2 cups AP rub
  3. Make ready (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
  4. Take 1/4 cup fish seasoning
  5. Take Kosher salt
  6. Make ready 2 cups mayonnaise
  7. Take Juice of lemon

If you're going for salmon, Sockeye Salmon is. Mix together the salt cure and rub it into the fillets and let stand in the fridge for four- to five hours. This breakfast salmon fillet is cured with sugar and salt, cold smoked, and sliced thinly. Serve with a bagel, cream cheese, and Savory breakfast, coming right up.

Instructions to make Salt-Cured and Smoked Lake Trout:
  1. Mix the AP rub and fish seasoning together into a jar.
  2. Check the fillets for bones and remove any that may remain.
  3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
  4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
  5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
  6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
  7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
  8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
  9. Get smoker up to 225° I used a combo of peach and pair wood.
  10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
  11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
  12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
  13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

This brined salmon, cold smoked and sliced thin, rests on a bagel and schmear, garnished with capers, red onion, tomatoes, and dill. Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes. Dissolve the curing salt in the water and pour into the dish with the fish. Make delicious cold smoked trout at home with this recipe.

So that’s going to wrap it up for this exceptional food salt-cured and smoked lake trout recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!