When my in-laws came into town last summer, my son Josh went fishing with his grandfather and came home with a car-full of trout (it helps when you fish at a stocked fish pond…). In any case, I took this gift of fish-o-plenty as an opportunity to experiment with some different types of smoked fish. The dry salty result was spot on and I really enjoyed the different spice combinations I tried out. Definitely hoping to send them out fishing again this year. Magnifique!
1/2 cup kosher salt
1 quart water
2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed
1/2 cup your favourite spice rub – I tried 3 kinds: cajun, cinnamon/sugar and montreal steak spice
- Combine the salt and water in a large bowl and stir until the salt has dissolved, 1 to 2 minutes. Add the trout fillets making sure they are submerged. Cover and refrigerate overnight.
- Remove the trout from the brine, rinse thoroughly, and pat dry.
- Preheat grill for indirect cooking, with one side on High, and the other side off. Sprinkle top of fish with desired spice rub.
- Place the trout onto cool side of grill, skin side down. Cook for 2 1/2 to 3 hours or until the fish has the desired level of doneness.
- Refrigerate unused portions in an airtight container for up to a week.