Maple and Tea-Smoked Trout

UDS Ugly Drum Smoker Smoked Trout


cooking time icon

cook time: 1hr

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Difficulty: Easy

Prep Time Icon

Prep time: 1hr allow curing time

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Serves: 4 people


The Cure

  • 2 Whole baby smoked trout, you can also get your fishmonger to butterfly the fish to speed up the curing process
  • 90g Rock salt
  • 100g Brown sugar
  • 100ml Maple syrup
  • 150ml Strong brewed black tea (Earl Grey/ English breakfast)
  • 1/4tsp Ground clove
  • 1tsp Black peppercorns
  • 80ml Light soy sauce

Potato salad

  • 400g Chat potato
  • 3 Stalks spring onion
  • 1 Red capsicum
  • 1/2 Fresh green peas
  • 1/2 bunch chives
  • 100g Proscuitto
  • 1/2 cup Mayonaise
  • Dash tobacco
  • 1tbs Chopped dill
  • 1/5 cup chopped gherkins


  • 200ml Mayonaise
  • 1tbs Pickle juice (from the gherkins)
  • 2 Shallots, finely diced
  • 2tbs Diced gherkins
  • 1tsp Diced capers
  • 1 Lemons zest and juice
  • 1tbs chopped dill
  • 2tbs chopped chives


The Trout

  1. Evenly sprinkle the salt and sugar over the salmon
  2. Combine the remaining ingredients in an appropriate dish 
  3. Place in the trout and allow to cure, turn the trout every couple of hours to allow the cure to penetrate the fish. this process can take between 4 and 10hrs
  4. Once the trout has been cured, rinse off any excess salt and sugar and pat dry
  5. Prepare the smoker to 80-100C, the cooler the better
  6. Place the fish on a high rack in the smoker, if your fish is butterflied place the skin side down
  7. Smoke the trout for 1 hr or until the internal temp has reached 65C
  8. Serve imediately or cool rapidly to avoid the fish drying out

Potato Salad

  1. Blanch potatoes for 30min or until the skins begin to crack
  2. Drain the water for the potatoes and allow to cool
  3. Once cool enough to handle carefully peel the skins off and dice the flesh of the potato. Place into the fridge
  4. Dice the remaining ingredients and add to a medium sized bowl
  5. Once the potato is cool, add to the mayonaise and remaining ingredients and gentlry toss together, season with tobasco and salt and pepper


  1. Finely chop the herbs and the hard ingredients and place intoa medium sized bowl
  2. Zest and juice the lemon, strain out any seeds
  3. Combine all the ingredients in a medium sized bowl and mix well
  4. Season with tobasco and salt and pepper


UDS Ugly Drum Smoker Smoked Trout
UDS Ugly Drum Smoker Smoked Trout
UDS Ugly Drum Smoker Smoked Trout
UDS Ugly Drum Smoker Smoked Trout
UDS Ugly Drum Smoker Smoked Trout

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