Hot smoked trout

Summer

I’m a big fan of this versatile freshwater farmed fish. It offers a welcome alternative to farmed salmon. Because it’s usually raised in closed systems, it can have fewer environmental implications for our aquatic ecosystems than salmon farming. It’s also not difficult to find. There are some excellent trout farms with beautifully clean water producing very fine fish, and they’re well worth seeking out.

Hot smoked trout is a real delicacy. You can either buy it ready to eat from a good producer or make it yourself at home.

Serves 3 - 4

Ingredients

4 large fresh trout fillets

For the cure

200g fine sea salt
100g unrefined caster sugar
Cracked black pepper

Method

Combine the salt, sugar and a generous grind of black pepper in a bowl.

Lay the trout fillets on a board or tray and scatter the cure mixture evenly over them. Leave the fish to cure for 25 to 30 minutes. The salt draws out some of the excess moisture from the fish, firms the flesh and seasons it. This step is important, as most foods are salted or brined in some way before smoking.

After the curing time, rinse the salt from the fish. I tend to dip each fillet into a large bowl of fresh cold water and rinse them well. Pat the fillets completely dry with kitchen paper. The fish should be dry to the touch before going into the smoker.

Set up your hot smoker. It’s worth practising with it beforehand so you understand the heat and timing. Add the wood shavings and bring the smoker up to temperature.

Lay the trout fillets in the smoker and put the lid on. Smoke over a medium heat for 8 to 10 minutes, or until the fish is just cooked through.

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