Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, salt-cured and smoked lake trout. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Salt-Cured and Smoked Lake Trout is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Salt-Cured and Smoked Lake Trout is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Salt-Cured and Smoked Lake Trout:
- Make ready 2 fillets lake trout
- Prepare 2 cups AP rub
- Make ready (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
- Take 1/4 cup fish seasoning
- Prepare Kosher salt
- Take 2 cups mayonnaise
- Get Juice of lemon
Instructions to make Salt-Cured and Smoked Lake Trout:
- 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.
So that’s going to wrap this up for this exceptional food salt-cured and smoked lake trout recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
