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Fish are healthy — no doubt about it — but their preparation can be time-consuming, especially when the fish needs a long brining. We have a solution for that! Here is a recipe for quickly smoking trout in a Mustang smoker with a smoke generator! We guarantee time savings and delicious flavor on your plate.
Recipe for smoked trout
Preparation:
Clean the trout and remove the gills. Wipe and pat dry with a paper towel, then generously coat each on all sides with 2 tablespoons of salt and 1 teaspoon of sugar. The salt should be visible on the fish. Hang the prepared trout at room temperature for about 1-1.2 hours so they partially absorb the salt and drain slightly. After this time, rinse the fish under cold water to remove excess salt, then pat them dry with a paper towel. For added flavor and aroma, you can sprinkle the fish (especially inside) with dill or thyme. Hang the trout again at room temperature - ideally in front of a fan - so they dry out. This should take about 30 minutes. Alternatively, hang the fish in a well-ventilated place for about an hour. The dried trout must be dry to the touch. If so, place the prepared fish in the smoker, set the smoking temperature to 40-50°C, and smoke for up to 3 hours in the smoke. Towards the end of smoking, you can raise the temperature to about 65°C for 15-20 minutes. For perfect flavor, we recommend using fruitwood, beech, or alder wood chips for smoking, or a dedicated fish-smoking blend available in our range.
