Easiest Way to Make Perfect Salt-Cured and Smoked Lake Trout

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Make Super Quick Homemade Salt-Cured and Smoked Lake Trout. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Lettuce wraps. These mike delightfully flavorful lunch snacks as well as the filling may be ready beforehand, which leaves just re heating the filling and wrap when you are prepared to eat. This is a enjoyable lunch to share with your children also it educates them that lettuce is quite a bit more versatile than people often give it credit for being. Some people choose to choose some teriyaki inspired filling; my family likes taco motivated fillings for our lettuce rolls. You are perfectly free to think of a favorite meeting of your individual.

Many things affect the quality of taste from Salt-Cured and Smoked Lake Trout, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salt-Cured and Smoked Lake Trout delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Salt-Cured and Smoked Lake Trout using 7 ingredients and 13 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Salt-Cured and Smoked Lake Trout:

1. 2 fillets lake trout
2. 2 cups AP rub
3. (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
4. 1/4 cup fish seasoning
5. Kosher salt
6. 2 cups mayonnaise
7. Juice of lemon

Instructions to make to make Salt-Cured and Smoked Lake Trout

1. Mix the AP rub and fish seasoning together into a jar.
2. Check the fillets for bones and remove any that may remain.
3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
9. Get smoker up to 225° I used a combo of peach and pair wood.
10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

While this is by no means the end all be guide to cooking easy and quick lunches it's very good food for thought. The stark reality is that this will get your creative juices flowing so you can prepare wonderful lunches for your family without needing to complete too horribly much heavy cooking in the approach.

So that is going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Perfect Salt-Cured and Smoked Lake Trout. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!