Smoked Trout with Orange + Maple Drizzle

We first tried a smoked trout appetizer at Supply & Demand restaurant and were immediately hooked. Since then we’ve been substituting fresh trout for salmon and couldn’t be happier with the results. This fish is tender, flaky, and incredibly flavourful, as well as super easy to prepare.

This particular dish uses a smoking method with Mesquite wood chips following a long marinating period which brings out even more flavour and complexity. Although you’ll need to some time for this one, I can guarantee that you’ll be happy with the results.

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Prep Time 25

Cook Time 2 10

Marinate 8

Total Time 10 35

Servings: 12

Course: Magnificent Mains

Cuisine: Fish + Seafood, Gourmet

Calories: 309

Ingredients Equipment Method Notes

Ingredients

3 lbs fresh trout fillets
2 L water
1/2 cup Kosher salt
1/2 cup white sugar
1/2 cup brown sugar
3 oranges juice + zest (divided)
2 limes juice + zest
1 tbsp Cajun spice
1 tbsp chili powder
2 tbsp garlic powder
3 tbsp fish spice
1/2 cup maple syrup
1/3 cup green onions sliced
1/2 tsp chili flakes
1 orange sliced (for garnish)

Equipment

large storage dish (for marinade)
gas or electric smoker
whisk
small saucepan
spatula
microplane
citrus juicer
paper towel
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Zest and juice oranges and lime, slice green onions, measure and separate ingredients.

Marinate + Smoke

Combine the water, salt, white and brown sugar, garlic and chili powder, Cajun spice, lime juice, and 1/2 cup of orange juice in a large, non-metallic container. Use a whisk to mix and combine ingredients until fully dissolved. Add trout fillets, cover, and refrigerate for 8 hours.
Start smoker and bring temperature to 250 degrees F, filling water tray to maximum.
Remove trout fillets from marinade and pat dry with paper towel. Sprinkle the fillets with fish spice and place on separate racks in the heated smoker. Add a small amount of mesquite wood chips to begin the smoking process. Smoke the trout for approximately 2 hours adding new wood chips every 20-30 minutes (or in accordance with your manufacturers instructions), and rotating the locations of the racks in the smoker 2-3 times per smoke.

Bring it Together

Towards the end of the smoking process prepare the orange maple drizzle. Place the remaining orange juice in a saucepan and bring to a boil over medium heat. Simmer until the juice has been reduced by half and add maple syrup and the orange and lime zest. Keep the mixture warm until ready to serve.
Remove smoked trout from smoker and arrange on a large serving platter. Drizzle with hot orange maple sauce, sprinkle with chili flakes, and garnish with green onions and additional orange slices.

Notes

Although I’ve used trout for this recipe it could also be used for salmon or any other type of fresh fish. Just note that smoking times could vary depending on the size and thickness of the fish.
I’ve used Mesquite wood chips for this recipe, but feel free to experiment. I’ve had good results with applewood and whiskey woods so go ahead and change things up.
It should be noted that this recipe make a lot of trout. I figure, if you’re going to smoke something you may as well smoke a lot of it. As such, feel free to reduce the quantity of fish and sauce proportional to your needs.
I’ve smoked this fish for approximately two hours, but depending on your preference you could smoke this longer (up to four hours) or shorter (as little as 1.5 hours).

Smoked Trout with Orange + Maple Drizzle