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Smoked Trout Hash

30

2

Hickory

Calling all seafood lovers. Take your taste buds lakeside and have yourself a freshwater brunch.

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Brine

  • 1 Quart warm water

  • 1 Cup Salt

  • 1/2 Cup brown sugar

  • Zest of 1 lemon

  • 4 Bay leaves

  • 1 Tablespoon Black peppercorns

  • 1 Quart ice water

main

  • 2 Pound Trout fillets

  • 1 Tablespoon Olive oil

  • 1/2 Cup Beets, peeled, large dice

  • 1/2 Cup New potatoes, halved

  • 2 green onions, thinly sliced

  • Kosher salt

  • black pepper

  • 4 Large eggs

  • 1

    In a medium saucepan, combine 1-quart warm water, salt, brown sugar, lemon zest, bay leaves, and peppercorns. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes. Pour mixture over 1-quart ice water to cool.
    • 1 Quart warm water

    • 1 Cup Salt

    • 1/2 Cup brown sugar

    • Zest of 1 lemon

    • 4 Bay leaves

    • 1 Tablespoon Black peppercorns

    • 1 Quart ice water

  • 2

    Place the trout in a resealable bag or glass baking dish. Once the brine is cool to the touch, pour mixture over trout, cover, and refrigerate for 2 hours.
    • 2 Pound Trout fillets

  • 3

    Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack over a rimmed baking sheet and refrigerate overnight, uncovered, to form the pellicle. This allows the smoke to adhere to the filets better.
  • 4

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 5

    Place the fillets directly on the grill grates and smoke for 1 1/2-2 hours or until the fish begins to flake.

    180 ˚F

  • 6

    Remove the trout from the grill. Increase the grill temperature to 375˚F and preheat, lid closed, 10-15 minutes.

    375 ˚F

  • 7

    Heat oil in a cast iron skillet over medium-high heat. Add the beets and cook for 10 minutes or until almost tender.
    • 1 Tablespoon Olive oil

    • 1/2 Cup Beets, peeled, large dice

  • 8

    Add the new potatoes and cook until both beets and potatoes begin to brown, 10 minutes.
    • 1/2 Cup New potatoes, halved

  • 9

    Add flaked, smoked trout and green onions and cook until trout is warmed through, 4 minutes. Season with salt and pepper to taste. Remove from heat.
    • 2 green onions, thinly sliced

    • To Taste Kosher salt

    • To Taste black pepper

  • 10

    Make 4 wells in the hash, crack one egg into each well, and season with salt, and pepper.
    • 4 Large eggs

  • 11

    Place the skillet directly on the grill grates. Close the lid and cook until the whites are set and yolks are still runny, 5-6 minutes.

    375 ˚F

  • 12

    Remove the trout hash from the grill and serve warm. Enjoy!

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