Steam Whistle/Scotch-Brined Applewood-Smoked Lake Trout
Created by Chefs Jeremy Sametz & Daniel Letourneau from Canadore College.
To Make the Brine:
Combine Salt, Brown Sugar, Steam Whistle, and a portion of the Water in a saucepot. Bring to a simmer to dissolve the solids then remove from heat.
Add Bay Leaves, Peppercorns, Nutmeg, Juniper Berries, and Scotch.
Pour a glass of scotch for each participant.
Have a swig of Steam Whistle to check consistency. Have another swig.
Place Trout filets in the brine. Add Steam whistle and/or water to Brine as needed to immerse the filets. Let sit for approx. 1 hour.
To Smoke the Trout:
Soak 3/4 of the Apple Wood Chips. Mix with the dry chips, and place on the bottom of a roasting pan with a wire rack sitting above.
Pat the Trout dry
When the chips start to smoke, place the Trout on the wire rack, and cover.
Smoke until cooked and chunky/flakey, ~ 30 minutes.
Set aside to cool.
- 250g Salt
- 40g Brown Sugar
- 1-3 bottles Steam Whistle
- 750ml Water, enough to cover Trout
- 12 Bay Leaves
- 16g Peppercorns
- 5ml Nutmeg
- 15g Juniper Berries
- 125ml Scotch
For the Apple Wood-Smoked Trout
- 1kg Lake or Rainbow Trout
- 1 bag Apple Wood Chips