Introduction: How to Make Smoked Rainbow Trout

Introduction : Cold Smoked Trout

These are the further instructions on using the cold smoker. This is where the food is actually smoked.

I have decided to break the instructions into a number of key parts which might just be useful components on their own.

Part 0 - Smoker

Part 1 - Vent

Part 2 - Door

Part 3 - Pump

Step 1: Ingredients

All the ingredients to create smoked trout.

  • 0.5kg Trout
  • 0.5l water
  • 60g PDV salt
  • 30g golden sugar
  • 0.5tsp allspice
  • 0.5tsp ground cloves
  • Oak wood (tree)

Step 2: Equipement

Needed to brine and smoke the trout

  • Plastic bag
  • Flat dish or oven pan
  • Cold Smoker
  • Charcoal
  • Firelighter

Step 3: Cure the Trout

Brine the trout

  • Mix all the ingredients together in the bag
  • Place the salmon into the brine
  • Leave in a cool place for 6 hours curing
  • Remove the trout

Dry the trout

  • Wash the trout
  • Place in a flat container Leave to dry for 6 hours (The surface will dry and become slightly tacky)

Step 4: Smoke the Trout

Now just smoke the trout

  • Cut up the wood into reasonable sized chunks
  • Open all the vents in the cold smoker
  • Add a firelighter to the cold smoker
  • Add a small amount of charcoal
  • Set fire the firelighter
  • Add the wood to the smoker
  • Place the salmon in the smoking chamber
  • Turn on the pump Wait for 2 hours

Roast smoke the trout

  • Roast the trout for a further 2 hours at 120 degrees Celsius
  • Check the trout is cooked to 60 degrees Celsius

**Moved the trout to the hot smoker, as roasting a ham**

**Served on black bread with horseradish sauce**