How to Make Smoked Rainbow Trout

Introduction : Cold Smoked Trout

These are the further instructions on using the cold smoker. This is where the food is actually smoked.

I have decided to break the instructions into a number of key parts which might just be useful components on their own.

Part 0 - Smoker

Part 1 - Vent

Part 2 - Door

Part 3 - Pump

All the ingredients to create smoked trout.

• 0.5kg Trout

• 0.5l water
• 60g PDV salt
• 30g golden sugar
• 0.5tsp allspice
• 0.5tsp ground cloves

• Oak wood (tree)

Needed to brine and smoke the trout

• Plastic bag
• Flat dish or oven pan
• Cold Smoker
• Charcoal
• Firelighter

Brine the trout

• Mix all the ingredients together in the bag
• Place the salmon into the brine
• Leave in a cool place for 6 hours curing
• Remove the trout

Dry the trout

• Wash the trout
• Place in a flat container Leave to dry for 6 hours (The surface will dry and become slightly tacky)

Now just smoke the trout

• Cut up the wood into reasonable sized chunks
• Open all the vents in the cold smoker
• Add a firelighter to the cold smoker
• Add a small amount of charcoal
• Set fire the firelighter
• Add the wood to the smoker
• Place the salmon in the smoking chamber
• Turn on the pump Wait for 2 hours

Roast smoke the trout

• Roast the trout for a further 2 hours at 120 degrees Celsius
• Check the trout is cooked to 60 degrees Celsius

**Moved the trout to the hot smoker, as roasting a ham**

**Served on black bread with horseradish sauce**