This rainbow trout brine and smoking recipe adds a mild sweet flavor and a flakey, firm texture to fish. Serve on sourdough bread with cream cheese, capers and a little diced red onion.
For up to 5 rainbow trout.
Note: If you have more trout, double the brine recipe so that there is enough to cover the fish.
- 4 cups water
- 1/3 cup kosher salt
- 1 cup light brown sugar
- 3/4 cup peach brandy
- Mr. Yoshidas Original Gourmet Sweet and Savory Marinade (or other Teriyaki Sauce)
- Ground black pepper
For more information about this recipe, please visit: http://www.nevadafoodies.com/smoked-trout-recipe/