Stove Top Smoker Smoked Whole Trout

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 -3 whole trout (up to three 12-oz trout will fit on the smoker rack at one time)
• salt and pepper
• sliced lemon (optional)
• fresh thyme sprig (optional)

Recipe

• 1 trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
• 2 some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
• 3 season the inside and outside of the trout generously with salt and pepper.
• 4 if you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
• 5 use 1 1/2 to 2 tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
• 6 smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
• 7 check the fish for doneness after 20 minutes.
• 8 if the underside is considerably darker than the top after about 12 minutes
• 9 of smoking, flip the fish and continue cooking.
• 10 serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
• 11 to fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
• 12 lift off the skin from the top fillet or leave it on if you like.
• 13 with the help of the knife, gently lift the top fillet free of the bones.
• 14 turn the fish over and repeat.
• 15 note: to smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.