Maple-glazed box-smoked trout

Randy Feltis smokes fish without any special equipment!

Maple-glazed box-smoked trout

Ingredients: 

2lb trout fillets1/2 cup kosher salt1 liter water1/4 cup maple syrup1/4 cup  fresh dill, parsley and chives, chopped1 lemon juice and zest

Method: 

Tools

smoking chips (maple)

large cardboard box

smoking rack or baking tray

To brine: 

Add salt to water stir to dissolve. Then place trout fillets into water bath for 3- 6 hours. Remove and pat dry, place on rack skin side down.

To smoke: 

In a medium size pot, add smoking chips and bring up to med high heat. Once chips begin smoking, place tray in pot, then place the trout on top. Now place a cardboard box on top, as a top-hat, to trap smoke.

Smoke for 45 min, never allowing the heat to pass 145F degrees. Finish trout in 350F oven for 5 min and let cool.

To glaze: 

Add chopped herbs to maple syrup, lemon juice and zest. Glaze trout and serve as an appetizer or with favorite salad.

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Courtesy Randy Feltis
www.oscarsrestaurant.ca
@OscarsBarrie