Smoked Trout with Herb Butter is on the menu today. Smoked food, especially smoked fish is on my favourite food list. Hot-smoked trout or salmon, freshly made at home in your smoker, is sensational. It could be anyone’s smoker really, it doesn’t have to be yours. My point is…yes, I do have one, smoked trout is wonderful. It’s also very easy to make with little to no prep and virtually no culinary prowess is required. Unless you’ve not caught the fish yourself. Which, on consideration, would be even better but more work. If you don’t have a smoker perhaps you could cook this indirectly in a grill/barbecue – you won’t have that smoky flavor but it will still be delicious. My smoker is electric and it’s one of the best cooking appliances I own. I didn’t think electric would be the way to go but I was proved wrong: an electric smoker makes controlling the heat easier. You can use any wood chips you fancy, I’ve made this a few times with pecan and apple.
The herb butter is a delicious addition to the trout but if you’re watching fat and/or caloric intake, you may not want to add it. The trout is so wonderfully smoky you won’t miss the butter. Horseradish & some lemon wedges would be delicious as well as or in place of the herb butter.
What’s the difference between trout and salmon you ask? Either are perfect for this recipe. Let’s see…it is about where they live – trout inhabit fresh water and salmon may split their lives between rivers and the ocean. Salmon has a higher fat percentage than trout and they look a little different to each other: adipose fins, spots and colour. If you can easily spot the difference you’ve probably fished for trout. I have not.
This is excellent served simply with Citrus Salad. Trout and salmon as I’ve mentioned many times, are perfect with the sweet, earthiness of beets so if you want to really push the boat out, here’s a recipe I return to again and again: Mustard Beets with Pine Nuts. Smoked Trout with Herb Butter has only a handful of ingredients: garlic powder, onion powder, the usuals – oil, salt and pepper, butter and fresh herbs. Simple but outstanding. Invite your mates over and cook this for them, perhaps with one or both of the sides I suggested and some little new potatoes. Any leftovers use to make this Smoked Salmon, Potato & Beet Salad – using trout instead. Beer pairs perfectly with the smoked trout as does a mineral-like dry wine such as an old Riesling.
SMOKED TROUT WITH HERB BUTTER
Ingredients
- 2 x 14 oz/396g skin-on trout fillets, any pin bones removed 28oz/792g total weight
- 1 to 2 teaspoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Pinch sea salt & cracked pepper
- 1/4 cup (60g) softened butter
- 2 tablespoons finely chopped chives
- 2 tablespoons flat leaf parsley
- 2 tablespoons fresh dill
Instructions
- Preheat a smoker to 225°F/107°C. Grease a large piece of foil & place it on a baking sheet. Place the fillets, skin side down on the foil. Drizzle with olive oil. Sprinkle with garlic powder, onion powder, salt & pepper. Carefully slide the foil with the trout onto a rack in the smoker. Close the smoker & cook the trout for 1 hour until the surface has a slightly smoked appearance & the flesh is firm.
- While the trout is cooking, melt the butter in a small saucepan over medium heat. Add the herbs & stir until combined. Keep warm until you’re ready to serve the trout.
- Drizzle the trout with the warm butter or serve on the side for people to help themselves. Slice or flake the trout – I remove the skin before serving. Serve with some lemon wedges or some horseradish too if the mood strikes. Serves 4 to 6.