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Export 12 ingredients for grocery delivery
Step 2
Place trout fillets, skin side down, in a large baking dish.
Step 3
Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.
Step 4
Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.
Step 5
Remove fillets from refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.
Step 6
Preheat smoker to 135°C. Toss 1-2 wood chunks onto hot coals for smoking.
Step 7
Place trout fillets in the smoker. Cook for 45 minutes to 1 hour. HOT TIP – To check for doneness, gently push down with your finger near the edge of the fillet. If the flesh falls apart easily, it’s done.
Step 8
Remove trout from the smoker. Top with dill, capers and minced onion. Serve on grilled bread with sour cream on the side.
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