Similar to salmon, trout is meaty with beautiful orange-pink flesh. Unlike salmon, trout is a fresh water fish and it is generally smaller and slightly lower in fat.
About Smoked Trout
Super simple with three ingredients (kosher salt, brown sugar, cold water), this wet brine is a no brainer. Brining fish is the best way to enhance the flavor, texture, and moisture content. A bonus to brining fish is that it is a quick process!
Smoked Trout Brine
When doing your thanksgiving shopping, look for skin-on trout fillets. The skin helps to retain moisture and prevent it from sticking to the grill grates.
Garnish your smoked trout fillets with a sprig of dill or other fresh herbs and a lemon wedge. A squeeze of lemon juice goes a long way to boost your trout’s flavor. Serve warm over a kale salad, with a side of rice, or your favourite side!