Salt and Sugar Cured Trout
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Time
prep 0:45
total 2:00
Ingredients
| 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 |
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Instructions
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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