Best Stove Top Smoker Smoked Whole Trout Recipes

SMOKED TROUT OR KOKANEE

Steps:

• Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
• Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
• Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
• When your trout are smoked, you can eat them warm or chilled.

SMOKED TROUT AND CHIVE CREAM CHEESE SPREAD

Steps:

• Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
• Cool to room temperature.
• Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
• Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
• Taste and stir in a little more salt and/or pepper if you like.
• The spread may be made up to two days in advance and stored, covered in the refrigerator.
• Bring to room temperature and sprinkle the chives over the top before serving.
• If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.