Salt and Sugar Cured Trout


prep 0:45       total 2:00



1 trout, head on and dressed, gutted, bones removed
1/2 cup brown sugar
2 tbsp. kosher salt
2 oranges
1 tbsp. mixed chopped herbs, such as Italian parsely and dill


Open the trout like a book, flesh facing up. Dry the fish well with a towel. Check to make sure all bones have been removed. In a small bowl, combine salt, sugar and herbs. Distribute the mixture onto the flesh of the fish, pressing gently. Let marinate at room temperature for 1 hour.

Add trout to a stove-top smoker and smoke over medium-low heat. After 15 minute, flip smoke for another 15 minutes.

Author's Comments

Courtesy of Chef Ben Bettinger from Beaker and Flask in Portland, Oregon.

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