• Smoked trout fillets

  • Discuss your favorite recipes and fish eating ways...
Discuss your favorite recipes and fish eating ways...
 #223245  by HereToFish
 Sat Oct 10, 2015 2:27 pm
Trout Candy

Fillet 2 one and a half to two pound trout.
Half a cup each of brown sugar and Kosher salt mixed.
Layer fillets in sugar/salt, making sure to cover all the meat, for one hour then rinse and dry.
Set out on a rack to dry for forty-five to sixty minutes, or more if the surface is still wet.
Coat meat side with honey then smoke for two hours at 165-175 F.

Good warm but I like it more after its been in the fridge overnight. [thumbsup]
 #235336  by Juniah87
 Wed Apr 05, 2017 3:10 pm
This sounds DELICIOUS, I am going to try this with the trout I caught at Island Lake today!

Thanks for the recipe!
 #235339  by Sideburns
 Wed Apr 05, 2017 3:38 pm
sounds just like how my family likes our smoked trout! Short hot smoke, almost bbq'd. Sometimes I go as short as 45 minutes @ 200.
 #235363  by DavidA
 Thu Apr 06, 2017 9:57 am
To make it easier to brush on the honey, try warming it in the microwave first.
 #235922  by Dave M
 Fri Apr 21, 2017 12:23 am
I have been adding the honey post smoke, might try it this way next time.
 #239307  by outtheresomewhere
 Sun Oct 29, 2017 11:37 am
Tried this recipe for the first time today - pretty darn good ! My little chief only gets up to about 140deg with the cover on so I increased the smoke time to 3 hours. One tray of chips is enough - another good use of Lake Roosevelt trout .

thanks for posting this recipe.

 #240085  by racfish
 Tue Jan 30, 2018 8:10 pm
Those filets look great. Are they Triploids? such nice fat trout.