Smoked Trout with Horseradish-Lemon Brine

Name: Geräucherte Forelle mit Meerrettich-Zitronenbeize
Total time: 10 h
Cuisine: Deutsche Küche
Ingredients: 60 g Nicht-jodiertes Meersalz; 20 g Brauner Zucker; 30 g Frischer Meerrettich gerieben; 30 ml Zitronensaft frisch gepresst; 5 g Zitronenschale gerieben; 5 g Schwarzer Pfeffer grob gemahlen; 500 ml Wasser kalt

BrineFischHot SmokingEasy10-14 Std.62-65 °C80-100 °CBuche

Whole trout are brined in a spiced horseradish-lemon cure before hot smoking. The brine gives the fish a subtle heat while keeping the flesh moist. Beechwood provides a mild, classic smoky flavor.

Ingredients(for 1 kg)

Non-iodized sea salt60 g

Brown sugar20 g

Fresh horseradish grated30 g

Fresh lemon juice30 ml

Lemon zest5 g

Black pepper coarsely ground5 g

Cold water500 ml

Instructions

Prepare the brine

15 minutes

Dissolve salt and sugar completely in cold water. Stir in grated horseradish, lemon juice, lemon zest, and pepper. Submerge the cleaned, gutted trout fully in the brine and weigh them down with a plate to keep them submerged.

Brining and drying

8-10 hrs + 1 hr drying

Brine the trout in the refrigerator for 8-10 hours. Remove from brine, rinse under cold water, and pat thoroughly dry. Rest on a rack at room temperature or in front of a fan for about 1 hour until the surface feels slightly tacky.

Smoking

1.5-2.5 hrs

Preheat the smoker to 80-100 °C using beechwood chips. Place trout on oiled grates to prevent sticking. Smoke until an internal core temperature of 62-65 °C is reached. The skin should be golden-brown and lightly crisped.

Pro Tip

The air-drying step (forming a pellicle) is crucial: the tacky surface ensures smoke adheres evenly and produces a beautifully glossy skin.

Glossary Terms

Brine

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