Ingredients:

  • 4 cups (950 ml) Water
  • 1/3 cup (90 g) Kosher salt
  • 1/2 cup (100 g) Brown sugar, packed
  • 2 cloves Garlic, smashed
  • 1 tbsp (5 g) Black peppercorns, whole
  • 2 Bay leaves
  • 1 Lemon, sliced into rounds
  • 2 lbs (900 g) Fresh Trout fillets or butterflied whole fish
  • 1 tbsp (15 ml) Extra virgin olive oil
  • 1 tsp (2 g) Fresh dill, chopped
  • 1 tsp (2 g) Fresh parsley, chopped
  • 4 Lemon wedges for serving

Instructions:

  1. Prepare the Brine: In a medium saucepan, combine 1 cup of water with the salt and sugar. Heat over medium until dissolved. Remove from heat and stir in the remaining 3 cups of cold water, garlic, peppercorns, and bay leaves. Let the brine cool completely to room temperature.
  2. The Brining Process: Place the trout in a non-reactive container and pour the cooled brine over it. Ensure the fish is fully submerged. Refrigerate for 4 to 6 hours.
  3. Forming the Pellicle: Remove the trout from the brine and rinse under cold water. Pat extremely dry with paper towels. Place the trout on a wire rack over a baking sheet and refrigerate uncovered for 2 to 4 hours until a tacky skin (pellicle) forms.
  4. Prep the Smoker: Preheat your smoker to 200°F (93°C) using mild wood chips like Alder, Apple, or Cherry wood.
  5. The Smoking Process: Lightly brush the trout skin with olive oil. Place the fish directly on the smoker grates, skin-side down. Smoke until the internal temperature reaches 145°F (63°C), which typically takes between 90 minutes and 2 hours.
  6. The Finish: Remove from the smoker. While warm, sprinkle with fresh dill, parsley, and a squeeze of fresh lemon juice.