Trout is a freshwater fish, the majority of which swim in the rivers of Idaho and North Carolina. Because it’s so commonly farmed, trout is available in markets year-round. It’s a meaty fish with a naturally salty flavor, and it takes well to smoking. I like to eat smoked trout as a main dish with a little garlic butter on top and some cheese biscuits on the side. It’s also really good in a sandwich with some horseradish, or mixed into a dip with a little mayonnaise and sour cream.

　　

Ingredients

serves 10

　　1/2 cup kosher salt

　　2 pounds trout fillets (3 to 5 ounces each), skin on, pin bones removed

　　

Step 1

Combine the salt and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Submerge the trout fillets in the mixture, cover, and refrigerate for 3 hours.

　　

Step 2

Remove the trout from the brine, rinse them thoroughly, and pat dry. Place the trout, skin side down, on a rack set in a baking pan. Place the pan in the refrigerator and leave, uncovered, for about 24 hours or until the skin is shiny and sticky to the touch.

　　

Step 3

When you are ready to cook the trout, heat a smoker to 160˚F.

　　

Step 4

Place the trout fillets in an aluminum pan, skin side down, separating them by at least 1/4 inch. Place the pan in the smoker and cook for 2 1/2 to 3 hours, or until the fish is cooked through and darkened in color.

　　

Step 5

Remove trout from smoker and serve immediately.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.