🍖Smoker BBQ
Hot-Smoked Trout
Whole trout brined and hot-smoked over alder until flaky and bronzed — a Bradley showpiece that's ready in an afternoon.
20 min
Prep
2 hr
Cook
Easy
Difficulty
7
Ingredients
5
Steps
Ingredients
Servings
- 2 whole trout, gutted (or 4 fillets)
- 1 litre water
- 60 g sea salt
- 30 g brown sugar
- 1 tsp black peppercorns
- 1 lemon, sliced
- Alder or apple bisquettes
Method
- 1
Dissolve the salt and sugar in the water with the peppercorns. Submerge the trout and brine in the fridge for 2–.
- 2
Rinse, pat dry, and rest uncovered on a rack in the fridge for to form a tacky pellicle. Tuck lemon slices into the cavities.
- 3
Set the Bradley to hot smoke at 95–110°C (200–225°F) with the cabinet element on.
- 4
Smoke over alder until the thickest part flakes easily and reaches 60°C (140°F) — about 1½–.
- 5
Rest ; serve warm, or chill and flake.
Notes
- The pellicle is what lets the smoke grip and gives that glossy finish.
- Alder and apple are traditional with fish — keep the smoke gentle.
- Flaked, it's superb in pâté, salads or fishcakes.