Entree: United States – Pacific Northwest – Alder-Smoked Trout (Whole trout brined and smoked over alder wood for a mild, sweet smoky flavor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 whole trout, cleaned and gutted, approx. 8 oz (225 g) each
- 4 cups (960 ml) water
- 1/2 cup (120 g) kosher salt
- 1/2 cup (100 g) packed brown sugar
- 2 tbsp (30 ml) black peppercorns
- 2 bay leaves
- 2 cloves garlic, smashed — about 0.3 oz (9 g)
- Zest of 1 lemon — about 0.1 oz (3 g)
- 1/4 cup (60 ml) apple cider vinegar (optional, for brightness)
- 2 cups (approx. 200 g) alder wood chips, soaked 30 minutes and drained
- 2 tbsp (30 ml) melted butter or olive oil for brushing after smoking
- Fresh dill or parsley for garnish — 2 tbsp (8 g)
- Lemon wedges for serving

Instructions

1. Make the brine by stirring together 4 cups (960 ml) water, kosher salt, brown sugar, black peppercorns, bay leaves, smashed garlic, lemon zest, and apple cider vinegar (if using) in a nonreactive container until salt and sugar dissolve. Cool completely.
2. Submerge the whole trout in the cooled brine, cover, and refrigerate for 4–6 hours (do not exceed 8 hours to avoid over-salting). Turn fish once halfway through brining.
3. Remove trout from brine, rinse briefly under cold water, and pat very dry with paper towels. Place on a rack in the refrigerator uncovered for 30–60 minutes to form a light pellicle (drier surface helps smoke cling).
4. Preheat your smoker to 180–200°F (82–93°C). Add the soaked alder wood chips per manufacturer instructions and wait until steady smoke develops.
5. Place trout skin-side down on the smoker racks and smoke until the flesh reaches an internal temperature of 145°F (63°C) in the thickest part and flakes easily, about 45–60 minutes depending on size and smoker. Maintain even low heat and replenish chips as needed to sustain smoke.
6. Remove trout from the smoker, brush lightly with melted butter or olive oil, and let rest 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges alongside boiled potatoes, grilled vegetables, or a crisp salad.