Smoked Trout Recipe

4h 30m

This simple Smoked Trout recipe calls for curing the freshwater fish first to enhance its natural flavour. Then you’ll smoke it with no additional seasonings that could overpower the mild fish. Serve it on grilled bread with sour cream, fresh dill, capers and minced onions.

Closely related to salmon, trout has a delicate nutty flavour and can be white, pink or orange. Look for fish with moist flesh, a fresh, mild aroma, shiny skin and clear eyes.



2 trout fillets, 700 g each
grilled bread
handful apple, cherry and/or alder wood chunks

Cure Mixture

1½ cups brown sugar
¾ cup salt
2 tablespoons chopped fresh dill
1 tablespoon ground black pepper
1 tablespoon onion powder


sour cream
fresh dill
pickled capers
minced onions


  1. Place trout fillets, skin side down, in a large baking dish.
  2. Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.
  3. Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.
  4. Remove fillets from refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.
  5. Preheat smoker to 135°C. Toss 1-2 wood chunks onto hot coals for smoking.
  6. Place trout fillets in the smoker. Cook for 45 minutes to 1 hour.
    HOT TIPTo check for doneness, gently push down with your finger near the edge of the fillet. If the flesh falls apart easily, it’s done.
  7. Remove trout from the smoker. Top with dill, capers and minced onion. Serve on grilled bread with sour cream on the side.

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