Beer Brined Salt Cured Smoked Ocean Trout
- 200g of Sea Salt
- 200g Brown Sugar
- 20 Black Pepper Corns
- 3 Bay Leaves
- 3 Pieces of Lemon Rind – No Pith
- 1 Litres of Hot Water
- 2 Litres of Cold Water
- 1 Litre (or Three Bottle) of Stout/Brown Ale or Porter
There are a few steps to this recipe – some might say one too many – however once you have made this you will understand why you do it, how it all fits in place and most importantly you will appreciate the nuance and subtlety that each of the processes adds to the finished product. The brine adds flavour and moisture, the cure removes some of that moisture there by intensifying the flavours from the brine and the fish itself and finally the smoking not only cooks the fish adding the wonderful smoke flavours into the flesh but it also keeps the moisture in the meat.
1 side of ocean trout or you could buy 4 – 6 tail end fillets skin on – take lots of care to pin bone it so there are no bones in the flesh
Note this recipe is for a full half side of ocean trout if you are using a smaller piece you can halve the brine and cure quantities.
Put the salt, sugar, pepper, bay leaves and lemon rind into a bucket and then add the hot water and stir so as to dissolve the sugar and salt. Once dissolved add the cold water and the cold beer and stir to combine the flavours well. Put the bucket in the fridge until the brine is cold – you do not want to put any sort of raw meat in warm brine as it can cause unhealthy bacteria to grow which could be very bad for you or your guests health!
Submerge the ocean trout in the bucket so that it is completely covered by the brine – If it is too big for your bucket cut it in half. Cover the top with a lid or cling film and put back in the fridge. Leave in the brine for 2 hours then remove and pat dry with paper towels.