Smoked Lake Trout
Smoked trout is every angler’s dream when they are out on the water. This recipe is a sure fire way to make all of that time you spent out on the lake fishing worth it. This smoked trout can be made into a spread, eaten as is, or even turned into a tasty dip. ENJOY!
- 2 whole trout fillets
- 1 cup kosher salt
- 2 cups light brown sugar
- Zest of 2 lemons
- 2 tablespoons rosemary, chopped
Combine the salt, sugar, lemon zest, and rosemary; mix well to make a rub.
Generously apply the rub to the fillets and place in the refrigerator for 4-5 hours, depending on the thickness of the trout.
Remove the fillets from the refrigerator, rinse off the rub under cold water, and pat dry.
Let the fillets sit out for one hour to come to room temperature.
Preheat your smoker to 180 degrees.
Place trout on smoker and cook for 4 hours, longer if you prefer it a bit more dry.