Smoked Trout Fillet with Horseradish-Beet Cure
Fresh trout fillets are cured in a vibrant red beet-horseradish brine that gives the fish a striking color and spicy depth. After curing, the fillet is cold-smoked for a delicate, aromatic result. An impressive recipe that convinces both visually and in flavor.
Ingredients(for 1 kg)
Instructions
Prepare the cure
15 minutesPeel and finely grate the red beet. Combine with sea salt, brown sugar, grated horseradish, lemon zest, and white pepper into a uniform mixture.
Curing
18-22 hoursCoat trout fillets evenly with the cure mixture, wrap tightly in cling film or vacuum seal, and cure at 2-4 °C in the refrigerator. Turn once halfway through.
Form pellicle
2-3 hoursRinse fillets under cold water, pat dry with paper towels, and place on a wire rack in a cool, airy spot or uncovered in the refrigerator until the surface feels slightly tacky.
Cold smoking
4-6 hoursMaintain smoker temperature at 15-20 °C. Smoke fillets with alder and apple wood for 4-6 hours until they take on a golden color and the flesh feels firm. Plan short breaks between smoking sessions to prevent temperature from rising.
Pro Tip
The pellicle is crucial – without it, smoke adheres unevenly to the surface. The fillet should feel dry and slightly tacky before going into the smoker.
Glossary Terms
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