Smoked Steelhead Trout
Smoking steelhead trout give it the textures and flavor of salmon.
- 1 pound steelhead trout cut into two or three pieces skin intact
- 2 TBS Potlatch seasoning
- Apple wood chips soaked in water for 30 minutes
Heat the smoker to 180-200 degrees. Generously season the non-skin side of the fish with Potlatch seasoning. Place the fish, skin side down on non-stick aluminum foil. Place the foil in the smoker.
Let the fish smoke for an hour, then check it. When it is firm to the touch and doesn't give when poked, it is done. Remove from the smoker and serve with a green salad. Can be eaten hot or cold.
Calories: 603kcal | Protein: 97g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 481mg | Sodium: 336mg | Potassium: 1982mg | Vitamin A: 522IU | Calcium: 100mg | Iron: 2mg