Smoked steel head trout recipe

Smoked Steel Head Trout Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a touch of smoky goodness to your dinner table? Look no further than this delicious smoked steelhead trout recipe. Bursting with flavor and easy to prepare, this recipe is sure to impress your family and friends. The tender and flaky trout is seasoned with a perfect blend of herbs and spices before being smoked to perfection. Whether you're a seafood lover or simply looking for a new twist on your usual dinner routine, this recipe is a must-try.

Keywords: smoked steelhead trout, recipe, flavor, easy to prepare, seafood.

smoked steel head trout recipe details

Smoked steel head trout recipe, recipe Rating: 4.6
Number of votes:109Ingredients
1. Fresh Steel head trout or salmon fillet (2pounds)
2. alder smoking chips, soaked in water or wine, water (1quater)
3. morton tender quick (1c)
4. crushed either fresh or dried rosemary (1 1/2tbsp)
5. diced garlic (4cloves)
6. olive oil (2tbsp)
7. pepper (to taste)

Method of preparation
1. Take fish, rinse it in cold water. Take a shallow roasting dish of glass and place the fish in it. Pour the olive oil over it and then cover it with minced garlic, pepper and rosemary. Rub the both sides well. Then keep it in the refrigerator for over night.

2. Make a brine of Morton tender quick and water. Now pour the brine into the dish with fish and keep it to marinade for about 15 minutes per half inch thickness of fish.

3. Meanwhile prepare the smoker or a grill for 4 hours at 150 F . Now take out the fish from the brine and drain it. Place the fish on foil, as close as you can to the contours of the fillets. Now place this on the rack of the grill or the smoker. Use alder chips to coals or firebox.

4. Cover the dish and place it in the smoker to smoke for 2 hours. Add the smoke chips if needed and increase the heat to 200 F. Keep it to smoke until the internal temperature reaches to 165 degrees F.

5. Now remove the fish from the grill or the smoker and keep it to cool for 20 minutes to cool and then serve it.