Wayne Gisslen

Smoked Trout

Preparation info
  • Yield:

    10

    Fillets, 6–7 oz 180–210 g ) Each
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Prepare the brine: Combine the water, salt, sugar, bay leaves, peppercorns, coriander, allspice, and mustard in a pot. Bring to a simmer, stirring until the salt and sugar are dissolved.
    2. Cool, then chill the brine.
    3. Place the trout fillets in a stainless-steel, plastic, or other nonreactive pan in a single layer. Add enough cold brine to completely cov

    Per fillet: Calories, 320; Protein, 47 g; Fat, 12 g (36% cal.); Cholesterol, 135 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 3420 mg.