Smoked Trout with Capers

Smoked Trout with Capers is a signature dish at our house. The brown sugar fish cure we use to make it will make anything taste good! I would like to say it is our culinary skills but truth is… this stuff is awesome. Give it a try. The sauce we adopted from a friend and improved the cream cheese spread with our Feisty Fish Rub.

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Smoked Trout with Capers

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 20 Servings
  • Prep: 28 hrs 0 min
  • Cook: 4 hrs 0 min
  • Ready In: 64 hrs 0 min

Smoked trout with capers and a special sauce makes a unique appetizer.



  1. Mix brown sugar fish cure with water. Place trout fillets in Brown Sugar Fish Cure brine (Sportsman's Table item number TW007) for three hours. Use ratio of 2/3 cup cure to 2 cups of water and mix enough to cover the fish. Take out and drip dry on racks in refrigerator for 24 hours. Smoke trout for 2-3 hours at 140-160 degrees in an electric smoker or smoke 4-6 hours at a lower temp. (approx. 120 degrees) if you want a heavier smoked flavor and if your smoker allows you to do so. Wrap fish in plastic and refrigerate to cool before serving. Mix cream cheese, finely chopped onions, and capers. Spread on crackers and add a chunk of smoked fish. A quick and easy hot sauce can also added to the cracker, try using ketchup, Worcestershire sauce, tabasco and lemon juice to taste. Serve on the side.
    Trout in Brown Sugar Fish Cure Brine

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