Smoked Trout

Ingredients

• Fillet of Sturgeon 10 oz
• Granulated sugar 6 pieces
• Sugar 5 oz
• Salt 5 oz
• Water 15 fl oz

Step-by-Step Guide

Step 1

Soak 50 grams of alder chips in water — this will prevent them from igniting inside the smoker. Leave them in the water for about 30 minutes.

Step 2

Line the bottom of the pot with two layers of foil, and tightly wrap the ceramic bowl and plate. The diameter of the plate should be about 5 cm smaller than the diameter of the pot to ensure that the smoke distributes evenly from all sides.

Step 3

Place a bowl on the foil in the center of the pot and surround it with wood chips. Any chips that fall between the layer of foil and the pot's wall should be removed, as they will start to burn and it will be much harder to clean the pot.

Step 4

Place 6-8 pieces of sugar on the wood shavings. The sugar serves three purposes at once: it absorbs the liquid that will be released from the fish, and it contributes to a beautiful color and aroma.

Step 5

On a plate lined with foil, place a piece of parchment paper to prevent the fish from sticking. Prepare the fish by removing large bones and marinating it in a brine made of salt, sugar, and spices. It's best to leave the skin on. For the marinade, mix 100-150 grams of salt and 100 grams of sugar in 500 ml of water. Pour the marinade over the prepared fillet and let it sit in the refrigerator for 2 hours. If you're short on time, you can simply salt the fish before smoking.

Step 6

Place the plate with the fish on top of the bowl and check the stability of the setup. After that, tightly wrap the top of the pot with two layers of foil. A regular lid will allow smoke to escape.

Step 7

The homemade smoker is ready for use — place it on the stove over medium heat. Within just 3 minutes, you will begin to smell the aroma of smoldering wood chips. If it produces too much smoke, reduce the heat and check the tightness of the foil lid.

Step 8

In 15–20 minutes, the fish will be ready. Turn on the exhaust fan and carefully remove the foil—smoke and scalding steam will escape from the pot.

Step 9

In 15 minutes, a 300-gram piece of trout fillet will be fully cooked. The main principle is this: it's better to under-smoke than to over-smoke. Smoking for too long will impart a bitter taste. You can also judge by the color of the product — the trout should be golden-yellow with a slight caramel hue.