Making smoked trout from scratch could be your next summer weekend project. From salt curing to coal roasted beetroot, this recipe isn't short of interest or new skills. If you want to cure your ...

Start by preheating your smoker to 225°F with either apple, cherry, pecan, or alder wood chips (or wood pellets). While it's heating up, prep the trout. Rinse it well with cold water, then use ...

Cook in a well-ventilated place and open the windows.) When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl.

Smoked-salmon blinis and "dill-laden gravadlax" have long been a "party staple" but, in recent years, it's trout that's had a "surge in popularity" among professional chefs and home cooks ...

Thinly slice 3 scallions. Add to medium bowl and stir in chopped tomato, flaked trout, 1 cup cilantro and lime juice. Season with salt to taste and set aside. Make avocado crema: Slice remaining ...

In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until ...

I get a lot of my fresh produce from Berried Treasures farm in Roscoe, New York, which also happens to be a major trout fishing area. My smoked trout also comes from them.I use the American ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to ...