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Smoked Trout with Apple Horseradish Cream

Try our Apple Horseradish Cream and Lemon Vinaigrette Recipes, Too

TasteNY logoLearn how to perfectly smoke New York State trout in this recipe.

Learn about New York state seafood in our video.

 

Learn How to Make a Disposable Smoker for Grilling

To intensify the smoky flavor of trout or other ingredients when you don’t have a smoker to use, set up a disposable smoker. You’ll need two aluminum roasting pans, a rack, and hardwood chips or chunks.

Smoked Trout with Apple Horseradish Cream recipe by The Culinary Institute of America

Ingredients

Smoked Trout

Makes 6 Servings

  • 6 pan-dressed trout, 10 ounces each
  • 1 cup kosher salt
  • 1/2 cup granulated sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • Zest of 2 lemons

Apple-Horseradish Cream

Makes 1 cup

  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup grated Granny Smith Apple (peeled before grating)
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon salt

Lemon Vinaigrette

Makes 2 cups

  • 1/3 cup lemon juice
  • 3 tablespoons white wine vinegar
  • 3 tablespoons minced parsley or chives (optional)
  • 1 teaspoon honey
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups extra-virgin olive oil

Directions

  1. Lay the trout out on a baking sheet skin-side up. Scrape the skin lightly with the back side of a knife to remove the scales.
  2. Combine the salt, sugar, garlic and onion powders, pepper, and lemon zest.
  3. Cover the belly and tail sections of the trout with a 1/16-inch layer of the salt mixture and cover the thicker sections with a 1/4-inch layer. Let the trout sit for 30 minutes in the refrigerator.
  4. Rinse the trout in cold water and place on a wire rack. Let dry, uncovered, in the refrigerator for at least 6 and up to 12 hours.
  5. Prepare a smoker according to the manufacturer’s instructions or set up a disposable smoker as described below.
  6. Place the trout skin-side down in the smoker and let it smoke for 10 to 15 minutes at between 225 degrees and 250 degrees F. If you are using a disposable smoker, the cooking time is about 5 minutes. Remove from the heat and let cool.

Disposable Smoker

  1. Dampen the chips or chunks and then make an even layer of them in one of the pans.
  2. Set your rack over the chips, and top with the second pan, inverting it to make a domed lid.
  3. Put the assembly over direct heat on the grill until you can smell the smoke.
  4. Lift off the lid, place the food you want to smoke on the rack, replace the lid, and continue to smoke for the length of time suggested in your recipe.

Apple-Horseradish Cream

  1. Whisk the heavy cream until medium-stiff peaks form. Fold in the sour cream, apple, horseradish, and salt.
  2. The sauce is ready to serve now or store it in a covered container in the refrigerator for up to 2 days.

Lemon Vinaigrette

  1. Blend the lemon juice, vinegar, parsley or chives (if using), honey, salt, and pepper in a bowl.
  2. Add the olive oil gradually while whisking until all of the oil is added and the vinaigrette is smooth.
  3. The vinaigrette is ready to use now or it may be stored in a covered container in the refrigerator for up to 3 days.
Chef’s note:
Pan-dressed: Portion-size whole fish with the guts, gills, and scales removed. The fins and tail may or may not be trimmed or removed.

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