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TROUT - BONELESS, SMOKED
Start with one or two "boneless" trout from the grocer. Open the sides of the fillets and pick out any scales that are adhering to them. Lay flat in a casserole dish. Mix an appropriate quantity of kosher salt with onion and garlic powder, some fresh ground pepper, and the zest of one or two lemons. There needs to be enough to cover the fillets by 1/4" at the thicker part and tapering off to 1/8" on the sides. Refrigerate for 30 minutes, then rinse under cold water. Leave uncovered for about 8-12 hours. (This is the most important step to successfully drying.)
Smoke over low heat for one hour or until flesh is firm. (You can use hickory, apple, etc. that is well soaked and wrapped in foil so it will smolder.) Remove from heat and let cool. Cut off the head and tail, split the fillets (check for pin bones), then trim off fins and fat. Finally, peel off the skin. Can be served immediately or be refrigerated for later use. |
