Trout Pastrami with Lemon and Coriander
Trout is first cured in an aromatic salt-sugar brine, then cold-smoked with a spiced crust of coriander, lemon zest, and black pepper. The result is a delicate, firm yet juicy fish with complex smoky aroma – ideal as a starter or on dark bread. The method is inspired by classic pastrami tradition, adapted for fish.
Ingredients(for 1 kg)
Instructions
Dry Curing
8-10 hoursMix salt and brown sugar and rub evenly over all sides of the trout. Place in a zip-lock bag or covered dish and cure in the fridge at 2-4 °C. Turn once halfway through the curing time.
Crust Preparation
15 minutes + 2-3 hours dryingRinse the trout and thoroughly pat dry with paper towels. Mix pepper, coriander, lemon zest, garlic powder, and chili flakes and coat the entire surface of the trout. Leave uncovered on a rack in the fridge for 2-3 hours to dry until the surface is slightly glossy (pellicle).
Cold Smoking
2 x 3 hours with 1 hour breakKeep smoker or smoking chamber at max. 20 °C – pause if temperatures rise higher. Cold smoke the trout hanging or lying on an oiled rack. First smoking phase 3 hours, then 1 hour ventilation break, second phase another 3 hours. Use a mixture of alder and lemon wood chips.
Resting and Serving
At least 4 hoursWrap the finished smoked trout in plastic wrap and rest in the fridge for at least 4 hours – preferably overnight – to allow the flavors to settle. Slice thinly and serve with capers, red onions, and sour cream. Storage: 5 days refrigerated or up to 2 months frozen.
Pro Tip
Do not exceed the smoking time – trout absorbs smoke very quickly. Two short smoking sessions of 3 hours each with a break in between deliver a more balanced flavor than one long session.
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