Easiest Way to Make Perfect Salt-Cured and Smoked Lake Trout

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Make Speedy Salt-Cured and Smoked Lake Trout. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Salt-Cured and Smoked Lake Trout, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salt-Cured and Smoked Lake Trout delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Salt-Cured and Smoked Lake Trout using 7 ingredients and 13 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Salt-Cured and Smoked Lake Trout:

1. 2 fillets lake trout
2. 2 cups AP rub
3. (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
4. 1/4 cup fish seasoning
5. Kosher salt
6. 2 cups mayonnaise
7. Juice of lemon

Steps to make to make Salt-Cured and Smoked Lake Trout

1. Mix the AP rub and fish seasoning together into a jar.
2. Check the fillets for bones and remove any that may remain.
3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
9. Get smoker up to 225° I used a combo of peach and pair wood.
10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

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So that's going to wrap this up for this exceptional food Steps to Prepare Homemade Salt-Cured and Smoked Lake Trout. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!