Smoked Trout – Georgy Kavkaz

1. INGREDIENTS (Serves 4)

• 1–2 whole trout (about 500–700 g each), gutted, scaled, and cleaned
• 3–4 tbsp coarse salt
• 1–2 tbsp brown sugar (optional, for balanced glaze)
• Freshly cracked black pepper, to taste
• Optional spices: a pinch of paprika, Aleppo pepper, or dill weed
• Wood chips or chunks (apple, alder, or oak) for smoke
• Charcoal or hardwood embers for indirect heat
• Sprigs of fresh dill or lemon slices for final garnish

2. PREP THE FISH

1. Pat the trout fully dry inside and out—dry skin equals better smoke and crust.
2. Create diagonal slashes along each fillet side (depth about 5 mm) to help cure and flavor penetrate.
3. Rub salt, sugar (if using), pepper, and spices into the cuts and cavity.
4. Ideally, let the fish sit for 30 minutes in a cool place to absorb seasoning and release excess moisture.

3. BUILD THE SMOKER – EMBERS & SMOKE

1. Prepare a medium-hot charcoal fire, letting coals settle into bright embers.
2. Once embers are ready and glowing, add soaked wood chips/chunks atop for smoke.
3. Arrange grill grate or rack for indirect cooking—fish should sit above but away from direct embers, so the smoke, not flame, cooks it.

4. SMOKE THE TROUT

1. Place seasoned trout on the rack, skin-side down.
2. Close lid (or tent loosely with foil) to swirl smoke around.
3. Smoke for about 20–30 minutes, maintaining a gentle temperature.
   • Watch that smoke is aromatic—light and steady, not choking.
4. Halfway, rotate fillets for even smoke exposure.
5. Fish is done when it flakes easily and skin is golden and slightly crisp.

5. REST & SERVE

1. Let the trout rest for 5 minutes—this helps juices stay within.
2. Transfer to a serving platter and garnish with dill sprigs or lemon slices.
3. Serve warm or at room temperature, paired with:
   • Crusty bread or flatbread
   • Light salad or pickled vegetables
   • A cup of herbal or black tea

🔥 Tips

• Light smoke only—heavy smoke makes it bitter.
• Dry the fish well—moisture impedes smoke and texture.
• Cure the surface—salt + sugar dry-brining adds depth.
• Indirect heat is key—you want smoky warmth without burning.
• Resting seals it—flaky and moist every time.