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Smoked trout

Time 30 minutes
Yields Serves 6 to 12
Smoked trout
(Bob Chamberlin / Los Angeles Times)
1

In a large nonreactive container, combine the water, salt, sugar, shallots, garlic, lemon zest and bay leaf, stirring until the salt and sugar dissolve to create a brine.

2

Add the trout to the container, using a plate or weight to keep the trout under water. Place the container in the refrigerator for 6 hours.

3

Remove the trout from the brine and discard the brine. Rinse and dry the trout and place them on a rack over a rimmed sheet pan. Refrigerate the trout, uncovered, overnight to dry the surface.

4

The next day, prepare the hot smoker. Smoke the trout over low heat (about 225 degrees) until firm and fully cooked, about 1 hour. The trout will keep, covered and refrigerated, up to 5 days.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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