We’ve done stuffed, smoked trout before. We did it with crab, chorizo, citrus and herbs. This is one of those things that I was craving and went with whatever looked good at the grocery store to stuff it with. And the trout was so freakin’ pretty, that I had to do a post on it. Simply put, if you are lucky enough to get some whole trout, use it as a vessel and find whatever looks the freshest at the grocery store to go in it. Think of this recipe more as a guideline than any sort of hard rule.
Shrimp Stuffed smoked Trout Ingredients:
3 whole trout, gutted and scaled
Salt to taste
Garlic infused olive oil
3-4 pieces of citrus fruit cut into slices
1 lb of shrimp, shelled and deveined
1 bunch herbs, (I used marjoram) rough chopped
You will also need some butcher’s twine
When picking the trout make sure they have bright, clear eyes and smell fresh and clean. There should also be a nice layer of slime on them. I know that sounds a little funky, but the slime will tell you it’s fresh.
Start off by slicing slits every inch to an inch and a half along the side at a 45 degree angle:
Then bust out the garlic infused olive oil and drizzle over the fish inside and out. Regular olive oil will work as will other flavors like pepper oil, herb infused, etc.:
Then hit it with salt both in the cavity and outside:
Time to slice the citrus. I used quite a variety here to show that just about any may be used:
Now stuff the cavity with 3 or 4 slices of the citrus fruit:
Then add 3-4 shrimp (depending on the size), some slivers of herbs and a little more salt:
Then truss the trout up to keep the citrus, shrimp and herbs inside the cavity:
To make moving the fish to and from the grill oh so easy, I placed them on a pizza pan that has holes in it similar to this one.
If you don’t have one of those pizza pans, make sure you have the baker’s/butcher’s twine as it not only holds the ingredients in, it will help hold the fish together after it cooks and the fat renders out and the fish become incredibly tender.
I set my Green Mountain Grills pellet smoker to 275F which is a truly set-it-and-forget-it grill that allows me to get my grilling fix and deal with my family of six at the same time.
In a traditional grill, place the coals on one side and the fish on the other. In a kamado, put the plate setter between the hot coals and the grill grates.
Here is my GMG, smoking like crazy and ready to impart some magic on that trout:
But what smoke wood? I used apple pellets. But if you want to know what smoke woods pair well fish, check out our exhaustive list of smoke woods.
We’re looking for a target temp inside the trout of 145-150. The time it takes to get there will depend on the heat of your fire, size of your fish, fat content in the trout, weather conditions that day and how many times you open the lid, so always, and I mean always, cook to temp not to time. And always know the exact temp, don’t guess. Grab a Thermapen and you will know.
That’s it. Once the fish hit 145-150F, pull it from the heat, cut the twine away and serve:
Make sure to use the excess citrus fruit to pretty up that platter:
That’s all it takes. Find a few fresh trout, stuff it with some tasty stuff, smoke it until it hits 145-150F then serve. This isn’t rocket surgery here. Anyone can do this and it makes for an impressive dinner!
If you have any questions or comments, feel free to leave them below or send me an email.
- 3 whole trout, gutted and scaled
- Salt to taste
- Garlic infused olive oil
- 3-4 pieces of citrus fruit cut into slices
- 1 lb of shrimp, shelled and deveined
- 1 bunch herbs, (I used marjoram) rough chopped
- You will also need some butcher's twine
- Cut slits along the side of the trout every inch or so at a 45 degree angle
- Drizzle garlic infused olive oil on the outside and in the cavity
- Season the fish inside and out with the salt
- Use your fingers to work that salt and garlic oil all over the fish
- Slice the citrus and stuff a few of those slices into the cavity along with some shrimp and herbs
- Hit the ingredients inside the fish with a little bit of salt and then truss the fish up with the butcher's twine
- Set up the grill for 275F and put the fish into the grill
- Once the trout reaches 145 degrees, remove the fish from the smoker and serve