All smoked trout recipes have the same process: brine, smoke, enjoy. All brines have the same base ingredients of water, salt and a sweetener along with the option to add herbs and spices depending on personal preference. The recipe below is simply a suggestion, please take the basic steps and ingredients and tweak the flavor to your liking, then make sure to share your recipe with us!
1 (or more!) Mt. Lassen Steelhead Fillet
For the Brine (it may be necessary to double or triple the brine depending on the amount of fish you are smoking):
4 cups of water
1/2 cup kosher salt
1/2 cup sweetener (typically brown sugar, honey or white sugar)
Any desired herbs and spices (dill, garlic, siracha sauce, etc.)
Mix all ingredients for the brine, stir until the salt and sugar has dissolved completely.
In a pan, add the fish and brine making sure the fish is completely covered. Cover the dish with plastic and refrigerate for 1-4 hours.
Heat smoker to 180 degrees. Remove the fish from the brine and add directly to the smoker grates. Sprinkle with additional seasonings if desired. Cook until firm to the touch, about 90 minutes.