Smoked Trout in an Apple-Herb Brine: How to smoke a trout in Borniak Smoker – full recipe

Smoked trout in an apple-herb brine offers a delightful fusion of flavors, making it an exquisite dish for dinner parties and family gatherings. This recipe not only impresses with its taste but also serves as a feast for the eyes.

Ingredients

• 3 rainbow trout (approximately 1 kg total)
• 1/2 liter of water
• 1/2 liter of pressed apple juice
• 70 g of salt
• 4 tablespoons of fresh herbs (such as mint, dill, and thyme)
• 20 black peppercorns

Tools Needed

• Borniak Smoker
• Applewood or alderwood chips

Step-by-Step Recipe

Preparation

1. Clean the Trout:
   • Gut the trout and remove the scales thoroughly. Rinse them under running water for cleanliness.
2. Make the Brine:
   • In a large bowl, combine water, pressed apple juice, salt, fresh herbs, and pepper. Stir until the salt dissolves completely.
3. Brine the Trout:
   • Submerge the cleaned trout in the brine. Cover the bowl and leave it in a cool place for 12 hours to absorb all the flavors.

Drying

1. Remove and Dry:
   • After brining, take the trout out and gently pat them dry using paper towels.
2. Prepare the Smoker:
   • Place the dried trout inside the smoker.
3. Dry the fish:
   • Set the smoker’s heater to 30°C and dry the fish for about 1 hour until the surface feels dry to the touch. Use the Borniak Smoker Dryer (a fan) to speed the drying process. Open the the Borniak Smoker chimney so the air can freely go through the Borniak Smoker

Smoking

1. Initial Smoking:
   • Turn on the smoke generator and set the smoker temperature to 50°C. Smoke the trout for 3 hours, allowing it to develop a golden color and a mild smoky aroma.
2. Final Cooking:
   • After the initial smoking, turn off the smoker’s generator and increase the temperature to 90°C. Leave the trout in the smoker for an additional hour untill the fish meat temperature goes to 57 Celcious 
3. Cooling:
   • Once done, cool the trout in a cool area before serving.

Serving Suggestions

Serve the smoked trout whole, garnished with fresh herbs and lemon slices for an elegant presentation. It pairs beautifully with:

• Whole-grain bread
• Arugula salad
• Light yogurt sauce

Tips for Success

• Use Pressed Apple Juice: The sweetness from the apple juice complements the herbs and the smoky aroma, enhancing the overall flavor profile.
• Wood Choice: Using applewood or alderwood chips is recommended, as these woods enhance the taste of fish, imparting a delightful smokiness.

Key Takeaways

• Smoked trout in apple-herb brine is a refined dish ideal for various occasions.
• Follow the steps carefully to achieve the best flavors and texture.
• Experimenting with different herbs can give the dish a new twist each time.

Now you’re ready to impress your guests with this unique and flavorful smoked trout! Enjoy the process and savor the delightful results.

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