Hot Smoked Trout

With much deliberation I've decided to keep this recipe in its original commercial catering form use Rainbow or Brown Trout whatever is available and just caught. For those of you who want to give this recipe a try at home with a little bit of creativity you shouldn’t have any trouble.

To setup your Webber or standard BBQ as a hot smoker, remove flat grilling plates and replace with a stainless steel wire rack/s place the smoking mixture directly over moderate flame until its smoking heavily then turn the flame down as low as it will go. You want the smoking mixture to still develop smoke without generating too much heat. Place the whole trout onto the racks and close the BBQ lid and smoke for at least 1-hour. Optimum temperature for hot smoking in this case would be between 90c-110c.   

Brine Ingredients   

  • 5ltrs Water
  • 200g cooking salt
  • 150g brown sugar
  • 4 tablespoons toasted fennel seeds
  • 6 Bay leaves
  • 4 tablespoons ground white pepper


  1. Gut the trout, remove the gills and wash the stomach cavity thoroughly set aside in the fridge.

  2. Mix brine ingredients together in a deep gastronorm tray. Add the prepared fish to the brine mix well and refrigerate overnight.

  3. Next Day: Drain fish and discard the brine place fish in the fridge then set up the smoking ingredients.

Smoke Ingredients  

  • 1 cup good quality smoking chips (Apple wood, Hickory and Cherry wood work well)
  • 1 cup Arborio or uruchimai rice
  • 1 cup brown sugar
  • 3 tablespoons Bancha Tea or Orange Pekoe Tea
  • 1 cup honey
  • 1 shallow gastronorm tray or 4-6 aluminium pie tins


  1. Soak smoking chips and rice overnight.

  2. Line two large shallow gastronome trays with aluminium foil, evenly distribute the smoke ingredients into the gastronome tray and set aside.

  3. Lightly coat the fish with vegetable oil then hang them with stainless steel hooks or lay the fish on wire shelves in the combination oven ready for smoking.

  4. Place the smoking trays into a 220 c oven for 20 minutes then place the trays over medium flame on the stovetop.

  5. When the ingredients begin to smoke evenly place them into the combination oven on roast cycle for 6 hours at 68c with the fan set to zero and humidity set to zero.

  6. For extra smoky flavour at the 3 hour mark reset the trays over naked flame until beginning to smoke again place back in oven.

  7. Remove the trout from the combination oven cool the fish rapidly in the refrigerator and cryovac in individual packs label and date.

  8. Shelf life in vacuum bags refrigerated 2-3 weeks.

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