Simple Way to Make Speedy Salt-Cured and Smoked Lake Trout
date: 2020-06-08T00:23:59.611Z
image: https://img-global.cpcdn.com/recipes/d92c49c0ca6df2b0/751x532cq70/salt-cured-and-smoked-lake-trout-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/d92c49c0ca6df2b0/751x532cq70/salt-cured-and-smoked-lake-trout-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/d92c49c0ca6df2b0/751x532cq70/salt-cured-and-smoked-lake-trout-recipe-main-photo.jpg
author: Chad Harrison
ratingvalue: 4.6
reviewcount: 6543
recipeingredient:
- "2 fillets lake trout" - "2 cups AP rub" - " 1 cup kosher salt half cup granulated garlic 14 cup pepper" - "1/4 cup fish seasoning" - " Kosher salt" - "2 cups mayonnaise" - " Juice of lemon"
recipeinstructions:
- "Mix the AP rub and fish seasoning together into a jar." - "Check the fillets for bones and remove any that may remain." - "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." - "Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick." - "Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours." - "After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water." - "Place in the refrigerator again for another 24 hours, but change the water after 12 hours." - "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." - "Get smoker up to 225° I used a combo of peach and pair wood." - "Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°" - "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." - "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." - "Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar."
categories:
- Recipe
tags:
- saltcured - and - smoked
katakunci: saltcured and smoked
nutrition: 247 calories
recipecuisine: American
preptime: "PT12M"
cooktime: "PT53M"
recipeyield: "2"
recipecategory: Dessert
---
Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, salt-cured and smoked lake trout. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Find car hire deals to fit your budget with KAYAK® Car Rental Search. Choose free cancellation, enhanced cleaning and contactless pickup to travel safely! Compare and Save on a Wide Choice of Cheap Flights Online Today! Find the Perfect Flight for Your Next Destination!
Salt-Cured and Smoked Lake Trout is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. Salt-Cured and Smoked Lake Trout is something that I've loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve that.
##### The ingredients needed to make Salt-Cured and Smoked Lake Trout:
1. Make ready 2 fillets lake trout 1. Get 2 cups AP rub 1. Make ready (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper) 1. Prepare 1/4 cup fish seasoning 1. Make ready Kosher salt 1. Prepare 2 cups mayonnaise 1. Make ready Juice of lemon
Smaller trout only take a few hours to smoke, but larger lake trout and salmon can take several hours. Place the trout fillet skin side down on a plate, mix the salt, sugar and spices to together having first chopped the bay leaves and crushed the pepper and juniper. Rinse the fish and pat dry, slice the flesh into pound coin thick slices leaving behind the skin. This is the good-to-go, 'cured fish' green light you've been waiting for.
##### Steps to make Salt-Cured and Smoked Lake Trout:
1. Mix the AP rub and fish seasoning together into a jar. 1. Check the fillets for bones and remove any that may remain. 1. 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. 1. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick. 1. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours. 1. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water. 1. Place in the refrigerator again for another 24 hours, but change the water after 12 hours. 1. 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. 1. Get smoker up to 225° I used a combo of peach and pair wood. 1. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140° 1. 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. 1. 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. 1. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.
Rinse the fish and pat dry, slice the flesh into pound coin thick slices leaving behind the skin. This is the good-to-go, 'cured fish' green light you've been waiting for. Salt extracts moisture from the fish and because bacteria grow in moist environments, curing it with salt is a way of preserving the shelf life. Once your trout is properly cured you can begin prepping it for serving. Salt both sides of the trout liberally.
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'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/d92c49c0ca6df2b0/751x532cq70/salt-cured-and-smoked-lake-trout-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/d92c49c0ca6df2b0/751x532cq70/salt-cured-and-smoked-lake-trout-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/d92c49c0ca6df2b0/751x532cq70/salt-cured-and-smoked-lake-trout-recipe-main-photo.jpg
author: Chad Harrison
ratingvalue: 4.6
reviewcount: 6543
recipeingredient:
- "2 fillets lake trout" - "2 cups AP rub" - " 1 cup kosher salt half cup granulated garlic 14 cup pepper" - "1/4 cup fish seasoning" - " Kosher salt" - "2 cups mayonnaise" - " Juice of lemon"
recipeinstructions:
- "Mix the AP rub and fish seasoning together into a jar." - "Check the fillets for bones and remove any that may remain." - "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." - "Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick." - "Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours." - "After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water." - "Place in the refrigerator again for another 24 hours, but change the water after 12 hours." - "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." - "Get smoker up to 225° I used a combo of peach and pair wood." - "Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°" - "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." - "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." - "Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar."
categories:
- Recipe
tags:
- saltcured - and - smoked
katakunci: saltcured and smoked
nutrition: 247 calories
recipecuisine: American
preptime: "PT12M"
cooktime: "PT53M"
recipeyield: "2"
recipecategory: Dessert
---
Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, salt-cured and smoked lake trout. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Find car hire deals to fit your budget with KAYAK® Car Rental Search. Choose free cancellation, enhanced cleaning and contactless pickup to travel safely! Compare and Save on a Wide Choice of Cheap Flights Online Today! Find the Perfect Flight for Your Next Destination!
Salt-Cured and Smoked Lake Trout is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. Salt-Cured and Smoked Lake Trout is something that I've loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve that.
##### The ingredients needed to make Salt-Cured and Smoked Lake Trout:
1. Make ready 2 fillets lake trout 1. Get 2 cups AP rub 1. Make ready (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper) 1. Prepare 1/4 cup fish seasoning 1. Make ready Kosher salt 1. Prepare 2 cups mayonnaise 1. Make ready Juice of lemon
Smaller trout only take a few hours to smoke, but larger lake trout and salmon can take several hours. Place the trout fillet skin side down on a plate, mix the salt, sugar and spices to together having first chopped the bay leaves and crushed the pepper and juniper. Rinse the fish and pat dry, slice the flesh into pound coin thick slices leaving behind the skin. This is the good-to-go, 'cured fish' green light you've been waiting for.
##### Steps to make Salt-Cured and Smoked Lake Trout:
1. Mix the AP rub and fish seasoning together into a jar. 1. Check the fillets for bones and remove any that may remain. 1. 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. 1. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick. 1. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours. 1. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water. 1. Place in the refrigerator again for another 24 hours, but change the water after 12 hours. 1. 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. 1. Get smoker up to 225° I used a combo of peach and pair wood. 1. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140° 1. 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. 1. 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. 1. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.
Rinse the fish and pat dry, slice the flesh into pound coin thick slices leaving behind the skin. This is the good-to-go, 'cured fish' green light you've been waiting for. Salt extracts moisture from the fish and because bacteria grow in moist environments, curing it with salt is a way of preserving the shelf life. Once your trout is properly cured you can begin prepping it for serving. Salt both sides of the trout liberally.
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'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!