Smoked Trout


This recipe works best for thick trout fillets that weigh approx. .9kg each.


  • 2kg of Trout fillets
  • 2 lt Cold Water
  • 1 cup coarse Salt
  • 1 cup Brown Sugar or Maple Syrup
  • 8 Tbsp Cognac
  • 8 Tbsp Honey
  • ¼ cup Lemon Juice, fresh
  • 1 Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped


  1. Combine all ingredients, except fish, in a large non-reactive container. Mix well until all the salt and sugar have dissolved.
  2. Place trout fillets in the brine, making sure that all parts of the fish are submerged. Refrigerate for 18hrs for thick large fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs.  Occasionally stir the fish around.
  3. Remove fish from brine and quickly rinse under cold water. Pat dry with paper towels and allow to air dry for 2 hours.


Technique A:

  1. Place fillets in a 57° C (135°F) preheated Smoker.
  2. Apply 2 hours of smoke (preferably using Apple or Cherry Bisquettes and continue to cook until fillets reach the texture you like. Total smoke/cook time should be 6-7 hours.

Technique B:

  1. Starting at 43°C (110°F) for the first hour.
  2. Increase temperature to 60° C (140°F) for 1 hour.
  3. Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).

After Smoking:

  1. For best results allow fish to ‘age’ in the refrigerator for at least 24 hours. This will allow for the smoke and other flavours to fully blend together.
  2. Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.


Compliments of Bradley Australia