Nov 18 • General discussion
🐟 Maple, Spiced Rum & Lime Hot-Smoked Trout
+ Fresh Chive Sauce
+ Maple Lime Butter Rice
🔹 Ingredients – Trout (4 servings)
- 4 rainbow trout fillets with skin (150–200 g each)
- 1 L cold water
- 60 g (¼ cup) kosher salt
- 40 g (3 tbsp) brown sugar
- 60 ml (¼ cup) pure maple syrup
- 45 ml (3 tbsp) Captain Morgan spiced rum
- 1 tsp crushed black pepper
- Zest and juice of one lime
- 1 crushed garlic clove (optional)
🕒 Brine
- Mix all ingredients together.
- Soak the fillets in the fridge for 4 to 6 hours.
- Rinse, pat dry, and let air-dry for 1 hour to form a sticky film (pellicle).
🔹 Final Glaze
- 3 tbsp maple syrup
- 1 tbsp spiced rum
- 1 tbsp lime juice
- 1 tsp soy sauce
- Black pepper
👉 Baste halfway through cooking and again 10 minutes before the end.
🔥 Smoking
- Wood: Apple or maple
- Temperature: 82–90 °C (180–195 °F)
- Duration: 45 to 75 minutes depending on thickness
- Internal Temperature: 63 °C (145 °F)
💡 The surface should become slightly shiny and caramelized.
🥣 Lime & Chive Sauce
- ½ cup sour cream (or plain Greek yogurt)
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp maple syrup
- 2 tbsp fresh chives, chopped
- Salt, black pepper
👉 Mix, and refrigerate for 30 minutes before serving.
🍚 Maple Lime Butter Rice
- 1 cup jasmine or basmati rice
- 2 cups water or light broth
- 1 tbsp butter
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp chopped chives
- Salt and black pepper
Preparation
- Cook the rice (12–15 minutes).
- Off the heat, add the butter, maple syrup, lime juice, and zest.
- Fluff with a fork, then add the chives before serving.
💡 Serving Suggestion
Place a bed of rice in the center, the trout on top, drizzle with the chive sauce, and finish with some fresh lime zest and a few flakes of smoked salt. Simple, quick, and worthy of a gourmet BBQ. 🔥
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🐟 Maple, Spiced Rum & Lime Hot-Smoked Trout
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