Smoked Trout with Lemon and Dill

Name: Geräucherte Forelle mit Zitrone und Dill
Total time: 10 h
Cuisine: Deutsche Küche
Ingredients: 60 g Meersalz; 30 g Brauner Zucker; 1000 ml Wasser (für die Lake); 20 g Frischer Dill; 40 g Zitronenscheiben; 5 g Schwarze Pfefferkörner (grob gemahlen); 3 g Lorbeerblätter

BrineFischHot SmokingEasy10-14 Std.62-65 °C80-100 °CErle + Apfel

Whole trout are brined in an aromatic salt-sugar solution and then hot smoked. The result is a moist, tender fish with a subtle smoky note and fresh herb aromas. Ideal as a starter or for breads and salads.

Ingredients(for 1 kg)

Sea salt60 g

Brown sugar30 g

Water (for brine)1000 ml

Fresh dill20 g

Lemon slices40 g

Black peppercorns (coarsely ground)5 g

Bay leaves3 g

Instructions

Prepare brine

15 minutes

Dissolve salt and sugar completely in cold water. Add dill, lemon slices, pepper, and bay leaves. Submerge trout fully in the brine and refrigerate for 6-8 hours.

Form pellicle

1-2 hours

Remove trout from brine, rinse under cold water, and pat dry with paper towels. Place on a wire rack in a cool, well-ventilated spot or in front of a fan until the surface feels dry and slightly tacky.

Smoking

2-3 hours

Preheat smoker to 80 °C and add alder and apple wood chips. Place trout belly-side up on the grate. Slowly raise temperature to 95-100 °C and smoke until an internal temperature of 62-65 °C is reached. Allow trout to cool slightly before serving.

Pro Tip

Pellicle formation is crucial for even smoke absorption – never place wet trout in the smoker, as the smoke won't adhere and a bitter taste can develop.

Glossary Terms

Brine

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