Smoked BBQ Trout
Smoked trout is a classic fish dish, especially popular among people living near rivers and lakes. Slow smoking gives the fish a deep, distinctive flavor, while the crispy skin and smoky aroma create a perfect balance. This dish is popular in both American BBQ culture and European gastronomy, as it is healthy and easy to prepare. The correct smoking technique ensures that the fish remains slightly crispy on the outside and tender and juicy on the inside. This dish is an ideal choice for barbecues, family dinners, or even a light summer lunch.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Rinse the trout thoroughly under cold water, then pat it dry with paper towels. Clean the inside of any remaining residue.
2
In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. Rub the spice mixture thoroughly over the outside and inside of the fish.
3
Place fresh thyme sprigs inside the trout, then drizzle with a little lemon juice and olive oil. Let it rest in the refrigerator for at least 1 hour to allow the flavors to meld.
4
Preheat the smoker to 190-210°F (90-100°C). Distribute the charcoal or wood evenly in the smoker to ensure long and even smoking.
5
Place the trout on a smoker rack or a special fish rack, and smoke slowly for about 2-3 hours, until the skin is golden brown and slightly crispy.
6
At the end of the smoking time, check the internal temperature of the fish, which should be at least 145°F (63°C) for proper doneness.
7
Carefully remove the finished smoked trout from the rack, and let it rest for 5-10 minutes to allow the flavors and moisture to redistribute.
8
Serve fresh with lemon wedges, fresh vegetables, or a light salad. It is also an excellent choice with toasted bread or steamed rice.
