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Smoked Trout with Smoked Poblano Salsa and Chipotle Crema

  • 8servings

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Source: www.chef2chef.netReport recipe

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Ingredients Jump to Instructions ↓

  1. One of my favorite things to smoke is trout and my favorite wood to smoke it onis applewood. Other fruitwoods or nut woods work nicely also. The trout isbrined so that it does not dry out in the smoking process. Serve this withtriangles of warmed flour tortillas and/or blue and yellow corn tortillas. It is alsogreat on your favorite cracker.

  2. Makes 8 servings

  3. 4 trout, cleaned

  4. 1/4 cup sugar

  5. 1/4 cup salt

  6. 1 quart water

  7. 1 lemon, sliced thinly

  8. a couple of handfuls of your favorite wood smoking chips, soaked for at least 20 minutes

  9. 1 red onion, sliced thinly, to

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Mix the sugar, salt and water to make brine. Put half the lemon slices in thecavity of the fish. Place the fish in a gallon-size recloseable plastic bagalong with the brine. Refrigerate for two hours.

  3. Prepare the smoker. When the coals are ready, put the soaked wood chips on thecoals. Put the remaining lemon slices on the grill and put the trout on top ofthe lemon slices.

  4. Close the smoker and let the trout smoke for 1 1/2 hours(internal temperature should be 165 degrees). Remove from smoker and let cool ona rack, uncovered, for an hour. Serve, or wrap and refrigerate until ready touse.

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