How to Make Smoke Rainbow Trout

This delicious smoked rainbow trout is full of wonderful flavors! 


4 whole trout, gutted and gilled

1/2 cup kosher salt

1/2 cup brown sugar

Directions for recipe: 

1. Mix the salt and sugar with a gallon of water and continue stirring to dissolve the salt and sugar. Place your trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight. 

2. Remove the trout from the brine (discard the brine), and proceed to pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You also have the option to set the fish to dry in a cool place for a few hours.

3. Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature in your smoker to 200 F (93 C) and hold it between 175F (79 C) and 200F (93 C) for at least an hour, and up to 4 hours. Do not let the temperature get above 225F (107 C). If it does, set a tray of ice in the smoker. 

4. When your trout is smoked, you can eat them warm or chilled. 

Recipe by: Michael Demagistris – Chef Michael Demagistris