Do I need charcoal to cold smoke trout?

No. Cold smoking uses no heat. Pack a ProQ smoke ring tightly with oak wood dust, light it from underneath with a tea light and place it in the base of the Charlie Oven, directly below or near the fish.

How long should I smoke the trout?

At least 12 hours, or overnight. The longer the fish smokes, the more intense the flavour, and overnight gives the best results. Hang it from a butcher's hook on a cooking rack at the top position.

Can I use a different whisky in the trout brine?

Yes. Laphroaig adds a peaty smokiness to the brine, but any good whisky will work. Mix it with the salt, sugar, rosemary and thyme, pack it around the fish and brine it uncovered in the fridge for 4 to 6 hours.

How long does cold-smoked trout keep?

It keeps well in the fridge for several days. Keep it wrapped and chilled once smoked, then slice it finely to serve as a starter or canapé with bread.

Outdoor Cooking & Charcoal Oven Recipes / Fish

Cooked in the Charlie Charcoal Oven

Cold-Smoked Trout

Name: Cold-Smoked Trout
Prep time: 10 min
Cook time: 20 h
Yield: 8 to 10
Cuisine: British
Ingredients: 1 side of fresh trout; 500g dark brown sugar; 500g Maldon sea salt; 30ml whisky (Laphroaig recommended); 1 tbsp chopped leaves Rosemary leaves, Finely chopped flavouring herbs; the cure is unchanged; 1 tbsp leaves Thyme leaves, Flavouring herbs; the cure is unchanged

Whisky and herb brine, a slow cold smoke and delicate trout. This recipe uses a ProQ smoke ring in Charlie, with no charcoal fire: cold smoking flavours the fish without cooking it. Allow time for both curing and smoking, and follow the method closely.

Chris TaylorFire cook and author

Smoke

Prep10 minutes plus brining

Cook20 hours

Serves8 to 10

DifficultyMedium

Oven temperatureNo heat needed, cold smoking

RackCharlie Oven Cooking Rack on the upper rack, for hanging

CharcoalNone. Cold smoking uses a ProQ smoke ring with oak wood dust only

Ingredients

1 side of fresh trout
500g dark brown sugar
500g Maldon sea salt
30ml whisky (Laphroaig recommended)
1 tbsp chopped leaves Rosemary leaves, Finely chopped flavouring herbs; the cure is unchanged
1 tbsp leaves Thyme leaves, Flavouring herbs; the cure is unchanged

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00

Method

Setting up Charlie

Pack a ProQ smoke ring tightly with oak wood dust.
Light the underside of the smoke ring with a tea light.
Place the smoking ring in the base of the Charlie Oven.
Place a cooking rack at the top position of the oven for hanging the fish.
Close the door, no air vents need to be open as this is cold smoking.

Create the brine by mixing the salt, sugar, herbs and whiskey together.
Pack the brine mixture all around the fish and leave to brine uncovered in the fridge for 4 to 6 hours.
Set up the Charlie Oven for cold smoking: place a ProQ smoke ring packed tightly with oak wood dust in the base, lit from underneath with a tea light.
Wash the brine off the fish thoroughly and pat it dry. The brine will have drawn out moisture, making the fish firmer to the touch.
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. Place the smoke ring directly below or near the fish.
Leave to smoke for at least 12 hours or overnight.
The fish is ready to eat after smoking. Slice it finely and serve.

Tips

Laphroaig whisky adds a beautiful peaty smokiness to the brine, but any good whisky will work.
The longer you smoke the fish, the more intense the flavour: 12 hours is a minimum, but overnight gives the best results.
Cold-smoked trout keeps well in the fridge for several days and makes an excellent starter or canape.
Ensure the fish is completely dry after washing off the brine for the best smoke absorption.
Try experimenting with different wood dusts: apple and cherry also work well.

More recipes

The cook

Chris Taylor

Fire cook and author

Chris "Chops" Taylor worked as a home economist on MasterChef before turning to fire cooking, and has co-written Fire Feasts and Backyard Baking with DJ BBQ. He co-founded Whittle and Flame charcoal and has taught steak and fire cooking masterclasses on Charlie.

More recipes by Chris Taylor

Frequently asked questions

Do I need charcoal to cold smoke trout?

No. Cold smoking uses no heat. Pack a ProQ smoke ring tightly with oak wood dust, light it from underneath with a tea light and place it in the base of the Charlie Oven, directly below or near the fish.
How long should I smoke the trout?

At least 12 hours, or overnight. The longer the fish smokes, the more intense the flavour, and overnight gives the best results. Hang it from a butcher's hook on a cooking rack at the top position.
Can I use a different whisky in the trout brine?

Yes. Laphroaig adds a peaty smokiness to the brine, but any good whisky will work. Mix it with the salt, sugar, rosemary and thyme, pack it around the fish and brine it uncovered in the fridge for 4 to 6 hours.
How long does cold-smoked trout keep?

It keeps well in the fridge for several days. Keep it wrapped and chilled once smoked, then slice it finely to serve as a starter or canapé with bread.