SigMT

78 | SIGNATURE MONTANA Smoked Trout with Honey Maple Glaze INGREDIENTS: • 4 skin-on rainbow trout fillets, bones removed • 2 Cups water • ½ cup white wine (a semi-sweet wine brings out the best flavor and removes the fishy taste) • ½ cup brown sugar • ¼ cup of kosher salt Toppings: • Smoked trout flakes • Fresh pesto • Blue cheese crumbles • Feta cheese crumbles • Capers INSTRUCTIONS: 1. In a Ziploc bag, combine water, wine, brown sugar, and salt. Completely cover trout in brine and refrigerate for 2 to 15 hours. Remove from bag and rinse under cold water. Pat fillets dry with paper towels. Place fillets on a baking sheet and place in front of a fan for 3-5 hours to form a pellicle on the fish. A pellicle allows smoke to flavor the meat. Once complete, the fish will have a dry sticky layer. 2. Place fillets skin-side down in a 180-degree smoker. Use a mild wood for smoking. I chose a combination of cherry and apple wood chips. Smoke the fish for 1½ to 2 hours. During the second hour, prepare a honey and maple syrup glaze: Smoked Trout Baguette with Blue Cheese or Feta Crumbles Combine: • 2 tablespoons Honey • 2 tablespoons maple syrup Brush glaze over fish every 20 minutes during the last hour. Remove fillets when internal temperature reaches 145°F. Cool, then flake with a fork. 3. inly slice a baguee and spread fresh pesto on the baguee slices. Top with smoked trout, blue cheese (substitute feta crumbles if desired), and a drizzle of olive oil. Add capers for another level of flavor.

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