Why We Love This Best Smoked Trout Recipe
Smoky, salty brined trout is so delicious and healthy as a snack or main dish. But, the good stuff is also fairly expensive… Luckily, you can buy wild-caught trout and easily smoke it yourself! Homemade Smoked Trout is fabulous to enjoy on its own or served with flavorful accoutrements. It’s also perfect for using to make a rich, creamy, and bright Smoked Trout Dip from scratch! Smoking trout at home is super easy. However, you do need to brine it first. Although this does take a bit of time (1+ hour), with one bite you’ll taste exactly why every minute was well worth the wait. Give this recipe a try and I promise you will never miss the store bought stuff! If you love smoked fish, check out my smoked salmon dip recipe too!
Ingredients You Need
This basic brined trout recipe requires just 5 simple ingredients. To brine fresh trout for smoking you need:
Trout filets – wild-caught if available Salt – sea salt or kosher salt Light brown sugar Water Cracked black pepper
For the Homemade Smoked Trout Dip you need:
Prepared trout filets – cooled to room temperature Cream cheese Sour cream Spicy whole-grain mustard Capers Fresh dill Onion powder
How to Brine and Smoke Trout
Follow these 3 simple steps to brine and smoke perfectly flaky, tender and flavorful trout at home: Serve warm filets right away, or allow to cool to room temperature before storing. Place the smoked fish in a sealed container and keep in the fridge for up to 3 weeks. To freeze, wrap the individual filets in plastic wrap before placing together in an airtight container. Store in the freezer for up to one year.
How to Make Smoked Trout Dip
First, brine and smoke the trout as instructed above and in the recipe below. Then peel the skin off 4 of the fillets, use a fork to break the fish into small pieces, and place in a mixing bowl. Then mix in the softened cream cheese, sour cream, mustard, capers, dill, and onion powder. Stir well to completely combine and make sure the trout is in small chunks. Serve the homemade Smoke Trout Dip with crackers or fresh cut veggies, or enjoy on bagels or toast. Keep the dip stored in a sealed container in the fridge and use within 5 days. Because of the cream cheese and sour cream, I do not recommend that you freeze.
Classic Accoutrement for Smoked Trout
Smoky, flaky pieces of homemade Smoked Trout are wonderful when topped with salty capers, thin slices of sweet red onion, and/or more fresh chopped dill.
Additional Serving Suggestions
Delicious, salty brined, and smoked fish is fabulous on this Smoked Trout Salad, with bagels and cream cheese, on eggs Benedict, and on sandwiches with homemade Tartar Sauce. Let me know in the comments your favorite way to enjoy this incredibly flavorful fish dish!
What Kind of Wood Should I Use for Smoking a Trout?
For the best smoke flavor possible in this best smoked trout recipe, use fruit woods like apple wood or cherry wood chips or pellets. If you can’t find these, hickory and mesquite are also good options.
Looking for More Delicious Fish Recipes?
Candied Smoked Salmon Lemon Pepper Grilled Cod Smoked Salmon Dip Deviled Eggs Baked White Fish With Everything Bagel Crust Trout Schnitzel with Spaetzle and Mustard Caper Cream
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