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In a medium sauce pan combine water, salt, brown sugar, lemon zest, bay leaves and pepper corns. Bring to a boil over medium high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes. Pour mixture over ice water to cool. Once cool to the touch pour mixture over trout, cover, and refrigerate for 2 hours.
Remove fish from brine discarding brine. Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets a little better.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the temperature setting on smoke and allow to preheat 10-15 minutes.
Place the fillets directly on the grill grate and smoke for 1 ½-2 hours or until fish begins to flake.
While the trout is smoking, combine cream cheese, sour cream, herbs, lemon juice and salt and pepper in a small bowl. Add 1 pound of flaked, smoked trout and stir to combine until trout breaks apart into very small pieces. Serve with crackers or your choice of vegetables to dip. Enjoy!
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