SMOKED TROUT RECIPE RECIPES

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SMOKED STEELHEAD TROUT (SALMON) RECIPE | ALLRECIPES



Smoked Steelhead Trout (Salmon) Recipe | Allrecipes image

Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.

Provided by SHADOWS1

Categories     Salmon Fillets

Total Time 13 hours 40 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 ½ tablespoons dried rosemary, crushed
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine

Steps:

  • Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
  • Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
  • Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
  • Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
  • Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Nutrition Facts : Calories 203.3 calories, CarbohydrateContent 1.3 g, CholesterolContent 125.6 mg, FatContent 10.1 g, FiberContent 0.4 g, ProteinContent 25.5 g, SaturatedFatContent 2.2 g, SodiumContent 18955.6 mg

ASHLEI'S SMOKED TROUT DIP RECIPE | ALLRECIPES



Ashlei's Smoked Trout Dip Recipe | Allrecipes image

I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.

Provided by ashlei

Categories     Seafood Appetizers

Total Time 35 minutes

Prep Time 5 minutes

Yield 8 servings

Number Of Ingredients 11

8 ounces smoked trout, skin removed, flaked
8 ounces cream cheese
⅓ cup sour cream
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon lemon juice
½ teaspoon prepared horseradish
1 pinch cayenne pepper
ground black pepper to taste

Steps:

  • Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

Nutrition Facts : Calories 176.8 calories, CarbohydrateContent 2.3 g, CholesterolContent 57.8 mg, FatContent 14 g, FiberContent 0.2 g, ProteinContent 10.5 g, SaturatedFatContent 8.1 g, SodiumContent 111.4 mg, SugarContent 0.5 g

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SMOKED TROUT DIP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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Total Time 1 hours 15 minutes
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Calories 157 calorie per serving
  • Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.
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Total Time 40 minutes
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Calories 226 calories per serving
    1. I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
    2. Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.
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    4. Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
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SMOKED TROUT PATE | FISH RECIPES | JAMIE OLIVER RECIPES
Hot, crispy, soft Yorkshire puddings, creamy, smoky trout and a hit of horseradish – to die for
From jamieoliver.com
Total Time 40 minutes
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Calories 226 calories per serving
    1. I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
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    4. Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
    5. To. Die. For.
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