Trout Pastrami with Black Tea and Pepper
Trout fillets are cured in a black tea and salt mixture, then cold-smoked with a spicy pepper crust. The black tea adds a subtle tannin note and creates a beautiful mahogany surface. Ideal as an elegant starter or smoked fish alternative for brunch platters.
Ingredients(for 1 kg)
Instructions
Curing
12-16 hoursCombine salt, sugar, ground black tea, garlic powder, and half the pepper and coriander. Rub the trout fillets evenly on the flesh side. Wrap tightly in cling film or vacuum seal and cure at 2-4 °C in the refrigerator.
Drying
2-4 hoursRemove fillets from the wrap, rinse under cold water and pat thoroughly dry. Place on a smoking rack and let air-dry at room temperature or with a small fan until the surface is dry and slightly tacky (pellicle forms).
Applying the crust
5 minutesMix the remaining cracked pepper, coriander and smoked paprika powder. Press the mixture evenly onto the flesh side of the fillets to form a distinct crust.
Cold smoking
6-8 hoursCold smoke the fillets at a maximum of 20 °C using alder wood with a portion of apple wood for 6-8 hours. After smoking, rest in the refrigerator for at least 4 hours before slicing.
Pro Tip
Brew the black tea very strong (1 tbsp per 100 ml), let it cool completely and mix the strained dried leaves into the curing blend – this way the tannins fully develop their flavor in the fish.
Glossary Terms
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