Directions:
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.23 Kcal (1345 kJ) | ||
| Calories from fat | 85.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Sodium | 6370.28mg | 265% | |
| Protein | 56.69g | 113% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 34.12 Kcal (143 kJ) | ||
| Calories from fat | 9.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 15% | |
|---|---|---|---|
| Sodium | 676.66mg | 265% | |
| Protein | 6.02g | 113% | |
| Calcium | 5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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