Smoked Rainbow Trout

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.

BRINE INGREDIENTS:


  • 4 cups water
  • 1/3 cup kosher salt
  • 1 cup light brown sugar
  • 3/4 cup peach brandy

OTHER INGREDIENTS:


  • 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/


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