I mentioned last weekend that I had a few trout filets in the smoker. I tell myself that I hadn’t planned on smoking fish, but I knew what I was doing when I walked by the HEB fish counter last Sunday. They had a special on farmed rainbow trout which was exactly what I was hoping to find. I bought a pound (four filets) that morning and proceeded to smoke them for about 8 hours. I kept an eye on the thermostat, and the temp never got above 120F. At that point they were definitely as smoked as I wanted them, and the flesh had firmed up a good bit. Maybe not quite fully cured, but enough to flavor and preserve them for a few days. A couple minutes under the broiler and they’re perfect.
That last pic was my lunch today. Smoked trout with pickled onions on avo toast. I’ll be making something else for dinner, so check back for another post.