Northwest Fishing Reports

Trout Candy

Fillet 2 one and a half to two pound trout.
Half a cup each of brown sugar and Kosher salt mixed.
Layer fillets in sugar/salt, making sure to cover all the meat, for one hour then rinse and dry.
Set out on a rack to dry for forty-five to sixty minutes, or more if the surface is still wet.
Coat meat side with honey then smoke for two hours at 165-175 F.

Good warm but I like it more after its been in the fridge overnight.

This sounds DELICIOUS, I am going to try this with the trout I caught at Island Lake today!

Thanks for the recipe!

sounds just like how my family likes our smoked trout! Short hot smoke, almost bbq'd. Sometimes I go as short as 45 minutes @ 200.

To make it easier to brush on the honey, try warming it in the microwave first.

I have been adding the honey post smoke, might try it this way next time.

Tried this recipe for the first time today - pretty darn good ! My little chief only gets up to about 140deg with the cover on so I increased the smoke time to 3 hours. One tray of chips is enough - another good use of Lake Roosevelt trout .

thanks for posting this recipe.

rr

Those filets look great. Are they Triploids? such nice fat trout.