Nothing complements trout quite like a lemon brine. (Photo courtesy of Steve Rinella)
September 01, 2017
By Steve Rinella
Print Recipe
Steve Rinella, host of Meateater
Serves: 6 Prep time: 20 minutes Cook time: 15 minutes
Ingredients:
6 trout fillets (approximately 4 ounces per fillet) 1 quart water 1/2 cup salt 3/4 cup honey 3/4 cup dark rum 1/4 cup lemon juice Directions:
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In a bowl, combine the water, salt, honey, rum and lemon juice. Stir to dissolve. Submerge the trout fillets, skin side down, in the brine for about an hour. Remove fillets from brine and rinse them under cold water. Pat fillets dry with paper towels and place on a wire rack to continue drying until they feel tacky to the touch. Smoke the fillets, skin side down, over apple or cherry wood until the flesh flakes along clean lines when pressed (approximately 160 degrees). Serve lemon brine trout warm or chilled. Note: Another option is to grill the brined trout fillets. Serve grilled fillets warm off the grill as an entrée.
