Smoked Trout Hash

Traeger Kitchen


Smoked Trout Hash

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Oak

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1 Quart water

  • 1 Quart ice water

  • 1 Cup salt

  • 1/2 Cup brown sugar

  • 1 lemon zest

  • 4 bay leaves

  • 1 Tablespoon black peppercorn

  • 2 Pound Trout

  • 1 Tablespoon extra-virgin olive oil

  • 1/2 Cup Red Beets, scrubbed and trimmed

  • 1/2 Cup New Potatoes, halved

  • 2 green onions, thinly sliced

  • 4 Large eggs

Steps

  • 1

    In a medium saucepan 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.
    Ingredients
    • 1 Quart water

    • 1 Quart ice water

    • 1 Cup salt

    • 1/2 Cup brown sugar

    • 1 lemon zest

    • 4 bay leaves

    • 1 Tablespoon black peppercorn

    • 2 Pound Trout

  • 2

    Remove fish from brine discarding brine. Rinse filets 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 filets a little better.
  • 3

    When ready to cook, start the Traeger grill and set temperature to 165 F. Allow to preheat 10-15 minutes.
    Grill Icon
    Grill165 ˚F
  • 4

    Place the filets directly on the grill grate and smoke for 1 1/2-2 hours or until fish begins to flake.
    Grill Icon
    Grill165 ˚F
    Probe Icon
    Probe120 ˚F
  • 5

    Increase the temperature to 375 and preheat, lid closed, 10-15 minutes.
    Grill Icon
    Grill375 ˚F
  • 6

    Heat oil in a cast iron skillet over medium high heat. Add beets and cook 10 minutes or until almost tender.
    Ingredients
    • 1 Tablespoon extra-virgin olive oil

    • 1/2 Cup Red Beets, scrubbed and trimmed

  • 7

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

  • 8

    Add flaked, smoked trout and green onions and cook until trout is warmed through, about 4 minutes.
    Ingredients
    • 2 green onions, thinly sliced

  • 9

    Make 4 wells in the hash and crack one egg into each well.
    Ingredients
    • 4 Large eggs

  • 10

    Transfer the skillet to the preheated Traeger and cook until whites are set and yolks are still runny, 5-6 minutes. Enjoy!
    Grill Icon
    Grill375 ˚F

Cooking Notes

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