Canada USA

Smoked Trout

Smoked Trout


This is great served with rustic bread and potato salad. It is also delicious served in a salad. We especially like it combined with apples, walnuts, beets, red onions and celery with horseradish dressing! Or, try it in this spread(recipe below), as we did this weekend. Everyone loved it!

2 boneless trout fillets (1 lb each)


1 cup water

3 tbsp salt

2 tsp brown sugar

1 tsp lemon/dill salt


Place trout in a large glass casserole dish, skin side up. Combine the brine ingredients and pour over the trout. Allow to cure in the brine in the refrigerator for 6-8 hours. Remove trout from brine, rinse in cool water and then soak in fresh water for 10-15 minutes. Pat dry.

Prepare Broil King Keg to smoke trout for 2 hours at 200-225° C. Throw a handful of soaked apple wood chips on the coals. Place trout on the grids, skin side down and smoke for 2 hours. Let cool, then wrap tightly in plastic wrap. This can be kept in the refrigerator for up to 2 weeks.

Onward Manufacturing Company Ltd.

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Onward Manufacturing Company Ltd.