Herbed Trout Fillets
Contributed by Dave H
1 tablespoon fresh lemon juice
1 tablespoon Essence (Emeril's Creole seasoning)
1 tablespoon minced garlic
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
2 teaspoons finely chopped oregano leaves
1/4 cup olive oil
4 trout fillet
Preheat broiler or grill In a medium bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper. Arrange fillets skin side down in an oiled shallow baking dish. Brush fish with vinaigrette. Broil 5-6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
NOTES : Best to use all fresh herbs and ingredients.
To make your own Creole seasoning:
2 1/2 tbl paprika
2 tbl salt
2 tbl garlic powder
1 tbl black pepper
1 tbl onion powder
1 tbl cayenne pepper
1 tbl dried oregano
1 tbl dried thyme
Combine all ingredients and store in an air tight container.
1 tablespoon fresh lemon juice
1 tablespoon Essence (Emeril's Creole seasoning)
1 tablespoon minced garlic
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
2 teaspoons finely chopped oregano leaves
1/4 cup olive oil
4 trout fillet
Preheat broiler or grill In a medium bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper. Arrange fillets skin side down in an oiled shallow baking dish. Brush fish with vinaigrette. Broil 5-6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
NOTES : Best to use all fresh herbs and ingredients.
To make your own Creole seasoning:
2 1/2 tbl paprika
2 tbl salt
2 tbl garlic powder
1 tbl black pepper
1 tbl onion powder
1 tbl cayenne pepper
1 tbl dried oregano
1 tbl dried thyme
Combine all ingredients and store in an air tight container.
Cajun Smoked Salmon
Contributed by Dave H
1 cup brown sugar
1 cup soy sauce
4 cups water
1 whole chopped onion
4 cloves chopped garlic
1 tablespoon black pepper
2 bay leaf
to taste Emerils Creole seasoning
to taste Paul Prudhomme blackened red fish seasoning
Mix all in a glass bowl, taste and adjust seasoning if needed. Lay Salmon filets in a large glass pan, Completely cover with marinate.
Marinate in refrigerator for 16 - 24 for large filets like Kings After marinating, remove fish from marinade and rinse in cold water. Pat dry and allow to air dry to form a glaze on it so the smoke takes. Lightly season with blackened and Creole seasonings
Smoke at 180 for 2-3 hours
NOTES : I like to use apple wood and use a water pan while smoking. You can also smoke around 100 deg for about 6 hours (more of a cold smoke
1 cup soy sauce
4 cups water
1 whole chopped onion
4 cloves chopped garlic
1 tablespoon black pepper
2 bay leaf
to taste Emerils Creole seasoning
to taste Paul Prudhomme blackened red fish seasoning
Mix all in a glass bowl, taste and adjust seasoning if needed. Lay Salmon filets in a large glass pan, Completely cover with marinate.
Marinate in refrigerator for 16 - 24 for large filets like Kings After marinating, remove fish from marinade and rinse in cold water. Pat dry and allow to air dry to form a glaze on it so the smoke takes. Lightly season with blackened and Creole seasonings
Smoke at 180 for 2-3 hours
NOTES : I like to use apple wood and use a water pan while smoking. You can also smoke around 100 deg for about 6 hours (more of a cold smoke
Salmon Pate
Contributed by Dave H
Put salmon in plastic tray or tub of sorts and cover the fillet with Rum. ( so not to waste good rum I go half way up the fillet and then turn the fillet half way through). Let this marinate for 15 min. Drain the rum off but do not rinse. Mix 1 lb of brown sugar and 1/2 cup coarse salt and 1 tbl black pepper. Pack sugar mix all around salmon (real thick) , cover with plastic wrap and place in fridge for 4-6 hours. Remove from fridge and rinse off salmon, place on smoke racks and place on table to air dry for 1 hour or so. Helps to have a fan on it. Letting it air dry forms a skin and that in turn helps the smoke to take to the fillet. Smoke around 190 to 200 deg for 1 ½ - 2 hours or so. For this recipe I like it to still be soft so you can mash it up for the pate. Put fillets on racks on table to completely cool.
Patte
8oz Phila cream cheese, soften at room temp.
1 tsp good horseradish
1 tbl lemon juice
1 cup smoked salmon
2 tsp really fine minced onion
2 tsp chopped fresh parsley
Put salmon in plastic tray or tub of sorts and cover the fillet with Rum. ( so not to waste good rum I go half way up the fillet and then turn the fillet half way through). Let this marinate for 15 min. Drain the rum off but do not rinse. Mix 1 lb of brown sugar and 1/2 cup coarse salt and 1 tbl black pepper. Pack sugar mix all around salmon (real thick) , cover with plastic wrap and place in fridge for 4-6 hours. Remove from fridge and rinse off salmon, place on smoke racks and place on table to air dry for 1 hour or so. Helps to have a fan on it. Letting it air dry forms a skin and that in turn helps the smoke to take to the fillet. Smoke around 190 to 200 deg for 1 ½ - 2 hours or so. For this recipe I like it to still be soft so you can mash it up for the pate. Put fillets on racks on table to completely cool.
Patte
8oz Phila cream cheese, soften at room temp.
1 tsp good horseradish
1 tbl lemon juice
1 cup smoked salmon
2 tsp really fine minced onion
2 tsp chopped fresh parsley
Smoked Salmon Fillets Sweet Brine
Contributed by Dave H
*Sweet fish brine*
2 quarts water
1/2 cup salt
1 1/2 cup brown sugar
1 cup honey
I like to mix mine with an immersion blender so all gets dissolved. Cover fish with brine and marinate for 6-8 hours min. in the refrigerator. I do not rinse the fish for this recipe. Place fish on racks and let air-dry for 1 hour or so. Helps to have a fan on it. Letting it air dry forms a skin and that in turn helps the smoke to take to the fillet. Smoke around 190 to 200 deg for 2 hours or until it is as chewy as you want. Put fillets on racks on table too completely cool. If they are not cooled down and you put them in bags they will get really wet and soft.
*Sweet fish brine*
2 quarts water
1/2 cup salt
1 1/2 cup brown sugar
1 cup honey
I like to mix mine with an immersion blender so all gets dissolved. Cover fish with brine and marinate for 6-8 hours min. in the refrigerator. I do not rinse the fish for this recipe. Place fish on racks and let air-dry for 1 hour or so. Helps to have a fan on it. Letting it air dry forms a skin and that in turn helps the smoke to take to the fillet. Smoke around 190 to 200 deg for 2 hours or until it is as chewy as you want. Put fillets on racks on table too completely cool. If they are not cooled down and you put them in bags they will get really wet and soft.
Smoked Salmon Fillets FishReapers Brine
Contributed By Dave H
1/3 cup brown sugar
1 TBL salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp Tabasco ( I would go a couple of extra shakes)
1 cup dry white wine
1/2 tsp dry ground mustard
Mix ingredients so all is dissolved ( I like to use an immersion blender) Cover fish with brine and marinate for 6-8 hours min. in the refrigerator. I do not rinse the fish for this recipe. Place fish on racks and let air dry for 1 hour or so. Helps to have a fan on it. Letting it air dry forms a skin and that in turn helps the smoke to take to the fillet. Smoke around 190 to 200 deg for 1 ½ - 2 hours or until it is as chewy as you want. Put fillets on racks on table to completely cool. If they are not cooled down and you put them in bags they will get really wet and soft.
*A few notes:*
I like to use fruit wood for fish like apple, cherry or pear wood. Length of time in brine depends on how thick the fillets are, I don't think you will go wrong up to 8 to 10 hours having it in the fridge. Bring your smoker up to temp before putting in the fish and make sure you use a water pan in the smoker
1/3 cup brown sugar
1 TBL salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp Tabasco ( I would go a couple of extra shakes)
1 cup dry white wine
1/2 tsp dry ground mustard
Mix ingredients so all is dissolved ( I like to use an immersion blender) Cover fish with brine and marinate for 6-8 hours min. in the refrigerator. I do not rinse the fish for this recipe. Place fish on racks and let air dry for 1 hour or so. Helps to have a fan on it. Letting it air dry forms a skin and that in turn helps the smoke to take to the fillet. Smoke around 190 to 200 deg for 1 ½ - 2 hours or until it is as chewy as you want. Put fillets on racks on table to completely cool. If they are not cooled down and you put them in bags they will get really wet and soft.
*A few notes:*
I like to use fruit wood for fish like apple, cherry or pear wood. Length of time in brine depends on how thick the fillets are, I don't think you will go wrong up to 8 to 10 hours having it in the fridge. Bring your smoker up to temp before putting in the fish and make sure you use a water pan in the smoker
Grilled Trout Fillets
Contributed By Jay B
Take Freshly caught or frozen trout fillets. Place the fillets in aluminum foil. 2) Add in 3 pats of butter or margarine. 3) Sprinkle liberally with Lemon pepper. 4) wrap up the foil and grill each side 10 minutes on medium. 5) Serve.
I have used this recipe with many different types of fish, however in my household we have grown to like lake trout prepared this way the best!
Take Freshly caught or frozen trout fillets. Place the fillets in aluminum foil. 2) Add in 3 pats of butter or margarine. 3) Sprinkle liberally with Lemon pepper. 4) wrap up the foil and grill each side 10 minutes on medium. 5) Serve.
I have used this recipe with many different types of fish, however in my household we have grown to like lake trout prepared this way the best!
Smoked Lake Trout
Contributed by Tim M
Smoked Lake Trout I use a Brinkman Gourmet Charcoal Smoker. (you can get one from home depot for 40$) *4-6 lbs fresh lake trout fillets *1 cup salt *1 gallon distilled water 1) Mix water and salt until salt is completely dissolved. 2) Arrange fish fillets in glass baking dishes 3) Pour the water and salt mixture (Brine) over the the fillets, covering them completely. 4) Refrigerate overnight 10-15 hours. 5) Remove fish from Brine and place on oiled smoker grates and let air dry for 30 min. 6) Follow Smoker instructions for charcoal, water and wood, (I use apple chucks) 7) Once charcoal is ready put in the wood chunks, Place rack in smoker, cover and smoke for 1 hour and 45 minutes. 8) Remove fillets from grates let cool and refrigerate. You can enjoy these fillets for up to 2 weeks.