Trout with a Hint of Apple

1. Gut the trout, remove the scales, and rinse thoroughly under running water.
2. Pour water and juice into a large bowl, then add salt, herbs, and pepper. Stir until the salt dissolves completely.
3. Place the trout in the prepared brine, ensuring they are fully submerged.
4. Leave the bowl with the brine and trout in a cool place for 12 hours.

Drying:

1. Remove the fish from the brine and gently pat them dry with paper towels.
2. Place the trout in the smoker.
3. Turn on the dehydrator, set the temperature to 50°C, and dry the fish for 1 hour until the surface feels dry to the touch.

Smoking:

1. Turn on the smoke generator and set the smoker temperature to 50°C. Smoke the trout for 3 hours until they acquire a golden color and a delicate smoky aroma.
2. Turn off the smoke generator.
3. Increase the temperature to 90°C and leave the trout in the smoker for another hour.
4. After smoking, cool the trout in a cool place. Serve them whole, garnished with fresh herbs and lemon slices.

• Pressed apple juice gives the fish a subtle sweetness, perfectly complementing the herbs and smoky aroma.
• Wood for smoking: Applewood or alderwood chips are ideal for this recipe, enhancing the fish's flavor.
• Serving suggestion: Smoked trout pairs wonderfully with whole-grain bread, arugula salad, and a light yogurt sauce.