Smoked Trout

2018-06-03
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 2m
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Ingredients

  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon chopped cilantro
  • 3 lemon slices
  • 12 ounces trout fillets
  • 3 serrano peppers
  • 1 ounce rice vinegar
  • 1/2 ounce olive oil
  • 1/2 mango, peeled and chopped
  • 1/2 clove garlic, minced
  • 1 teaspoon black pepper
  • Salt
  • 4 ounces tomato, chopped
  • 1 tablespoon chopped roasted peanuts

Method

Step 1

In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.

Step 2

Prepare a hot smoker.

Step 3

Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.

Step 4

Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.

Step 5

Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.

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