Smoked Trout Pastrami with Citrus-Coriander Crust
Whole trout fillets are first rubbed in an aromatic dry cure of salt, sugar, and citrus zest and refrigerated. After rinsing, a crispy coriander-pepper crust is applied before gentle hot smoking with alder wood for a tender, full-flavored result.
Ingredients(for 1 kg)
Instructions
Dry Cure
12-16 hoursCombine salt, sugar, lemon zest, and orange zest thoroughly. Rub evenly onto the flesh side of the trout fillets, place on a rack over a tray, cover loosely, and cure in the refrigerator at 2-4 °C.
Rinsing and Pellicle Formation
1-2 hoursRinse fillets thoroughly under cold running water and pat dry with kitchen paper. Air-dry openly on a rack at room temperature or with a fan until the surface is slightly glossy and tacky.
Applying the Crust
10 minutesMix coriander, black pepper, and fennel seeds, then press evenly onto the flesh side of the fillets to form an adhering crust.
Hot Smoking
45-75 minutesSet the smoker to 75-90 °C using alder wood chips and a few sprigs of lemon thyme. Place fillets skin-side down and smoke until an internal temperature of 62-65 °C is reached. Rest fillets for 10 minutes before slicing.
Pro Tip
Do not bring the smoker up to temperature too quickly – a gradual rise prevents the surface proteins from coagulating and hardening before the center is fully cooked.
Glossary Terms
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