Best Smoked Fish Trio Recipes

How to Smoke Fish image

Provided by Martha Stewart

Time 2h30m

Number Of Ingredients 8

2 cups water
1 cup muscovado sugar or packed dark-brown sugar
Coarse salt
2 skin-on trout fillets (8 ounces each), boned
1 whole trout (1 1/4 pounds), backbone and pin bones removed
1 side skin-on arctic char (1 1/4 pounds)
Wood trimmings or apple wood chips (1 cup for trout fillets or 2 cups for whole trout or char)
Vegetable oil, for grill basket

Steps:

Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

Smoked Fish ( Brine Recipe and Smoking Directions) image

Provided by Mamas Kitchen Hope

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

Steps:

Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

Smoked Fish Trio image

Yield Serves 6

Number Of Ingredients 14

1/4 cup sour cream
1 teaspoon pink peppercorns*, crushed
1/2 cup coarsely chopped fresh chives (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
1/8 teaspoon coarse salt
1 tablespoon plus 1/2 teaspoon fresh lemon juice, or to taste
1 cup loosely packed mesclun (mixed baby greens), rinsed and dried
4 ounces peppered smoked mackerel**, cut into twelve 2-inch pieces
4 ounces thinly sliced smoked salmon
6 lemon wedges
6 wedges smoked trout mousse
about 18 anchovy toasts
*available at specialty foods shops and some supermarkets
**available at fish markets and deli counters at many supermarkets

Steps:

In a small bowl whisk together sour cream and peppercorns. Sauce may be made 1 day ahead and chilled, covered.
In a blender purée chives with oil and salt until smooth. Pour purée through a fine sieve into a bowl, pressing on solids, and discard solids. Chive oil may be made 1 day ahead and chilled, covered. Bring chive oil to room temperature before proceeding. Whisk lemon juice into chive oil and season with pepper.
In a bowl toss mesclun with just enough vinaigrette to coat and season with salt and pepper. On each of 6 chilled plates decoratively layer mesclun and mackerel in small mounds and drizzle with some remaining vinaigrette. On each plate decoratively arrange salmon with a dollop of sauce and 1 lemon wedge, and a wedge of mousse and some toasts.