Smoked Trout With Herb And Lime Mayonnaise


  • 3/4 cup kosher salt
  • 1-1/4 cups firmly packed brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3 1 lb trout, cleaned (of course)
Herb and Lime Mayonnaise
  • 1/2 cup chopped fresh herbs, any
  • 2/3 cup mayonnaise
  • 2 limes, juice only
Combine ingredients and blend well.


  1. In a bowl, combine salt with next 4 ingredients and mix well. Rub mixture on trout, inside and out. Place rubbed fish in a dish, cover and refrigerate for 12 hours. Remove fish and place on a rack in the refrigerator, uncovered for 1 hour to glaze. Place fish in a low-heat (160 – 170 degrees) smoker or barbecue for 1 hour or until cooked throughout. Allow to cool and remove skin and skeleton. Arrange on a platter with fruit, cheese and Herb and Lime Mayonnaise.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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