Cold-smoked Trout - Charlie Oven

Cold-smoked Trout

Servings   Prep Time      Cook Time

8-10                    10 minutes                  16-20 hours


  • 1 side of fresh trout

  • 500g Dark Brown Sugar

  • 500g Maldon Sea Salk

  • 30ml Whiskey (we use Laphroaig)

  • A handful of rosemary finely chopped

  • A handful of thyme finely chopped

  1. Create the brine - mix the salt, sugar, herbs and whiskey and pack all around the fish. Leave to brine uncovered in the fridge for 4-6 hours.

  2. Set the Charlie Oven up for cold smoking. Add a ProQ smoke ring inside the oven packed tightly with oak wood dust. Light the underside of the ring with a tea light. Place the smoking ring in the base of the oven.

  3. Wash the brine off the fish. The brine will draw out moisture from the fish, making it firmer to touch. Wash the fish and pat it dry.

  4. Use a butcher’s hook to pierce through the flesh of the fish at its thickest point. Hang the fish in the oven, hooking it onto a cooking rack placed at the top position of the oven. Place the smoke directly below or near the fish.

  5. Leave to smoke for at least 12 hours or overnight.

  6. The fish is ready to eat after smoking. Slice it finely, and serve.


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