Rum soaked Sea Trout

Name: Rum soaked Sea Trout
Prep time: 60 min
Ingredients: 1 Large piece of Fresh Wild Alaskan Salmon; 150 ml 150ml Spiced Rum; 50g Maple syrup; 75g Dark brown sugar; 50 g Sea Salt; 1 tsp freshly ground black pepper

Rum soaked Sea Trout

A recipe that can be used with Sea Trout, Salmon, or Trout

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Prep Time 1

Ingredients

1 Large piece of Fresh Wild Alaskan Salmon
150 ml 150ml Spiced Rum

The Cure

50g Maple syrup
75g Dark brown sugar
50 g Sea Salt
1 tsp freshly ground black pepper

Instructions

Remove the skin from the salmon and pull out any pin bones. Lay the salmon in a shallow dish (as small as the salmon to save wasting the rum) and pour enough rum to cover. Leave for 20 minutes – do not leave any longer than this as the salmon will be ‘over flavoured’.
Drain the rum (sorry but you have to throw it away … unless you like to drink it fishy) … pat the salmon dry on kitchen towel.
Make the cure by mixing the cure ingredients together and cover both sides of the salmon. Cover and leave to cure, in the fridge, for 4-6 hours.
Remove salmon from the cure and rinse under cold running water. Pat dry on kitchen towel … this is important as the fish will take the smoke better when dry.
Place on the oiled grill of the smoker (or on a Maple or Alder plank) and cook on a low heat(approx 200F) until the fish turns from translucent to opaque and is cooked. This will take approximately 30 minutes (larger / thicker pieces of salmon will take longer).
Remove from smoker and cool quickly. Cover and refrigerate.
To serve, remove skin and either cut into slices approx ½ thick across the grain or break into large flakes.
Goes well with a crisp green salad and a lovely Oaked Chardonnay.