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Salt-Cured and Smoked Lake Trout
Salt-Cured and Smoked Lake Trout

Before you jump to Salt-Cured and Smoked Lake Trout recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when shopping for groceries. When you make wise choices at the grocery store, your meals will get healthier automatically. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to go to your apartment and make a little something from your kitchen. Your house should be stored with healthy foods and ingredients. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all kinds of things that you can do to get healthy and balanced. An expensive gym membership and very restrictive diets are not the only way to do it. Little things, when done every single day, can do plenty to help you get healthy and lose pounds. Make smart choices every day is a great start. Trying to get in as much exercise as possible is another. Remember: being healthy isn’t just about reducing your weight. It is more about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to salt-cured and smoked lake trout recipe. To make salt-cured and smoked lake trout you need 7 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Salt-Cured and Smoked Lake Trout:
  1. Use 2 fillets lake trout
  2. Get 2 cups AP rub
  3. You need (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
  4. Use 1/4 cup fish seasoning
  5. Use Kosher salt
  6. Prepare 2 cups mayonnaise
  7. You need Juice of lemon
Steps to make Salt-Cured and Smoked Lake Trout:
  1. Mix the AP rub and fish seasoning together into a jar.
  2. Check the fillets for bones and remove any that may remain.
  3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
  4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
  5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
  6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
  7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
  8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
  9. Get smoker up to 225° I used a combo of peach and pair wood.
  10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
  11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
  12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
  13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

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