| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 10g | 2g | 22g |
| sugars | fibre | protein | salt |
| 19g | 0g | 28g | 1.5g |
Why I Love Canadian Maple-Glazed Smoked Trout
Every once in a while, you stumble upon a recipe that not only tantalizes your taste buds but also evokes a sense of nostalgia and culinary adventure. For me, the Maple-Glazed Smoked Trout is one such dish. From the very first time I tried this Canadian delicacy, it quickly became a favorite in our home.
A Fusion of Flavors and Memories
Growing up in Boston with Irish grandparents, my palate has always been a delightful mix of New England seafood and hearty Irish comfort food. The combination of smoked trout, a celebrated New England seafood, and maple syrup, a nod to Laura’s fondness for Canadian cuisine, feels like a beautiful fusion of our backgrounds. Canadian Living and its array of maple syrup-infused recipes have often provided inspiration, and this particular recipe is no exception. The maple syrup brings a sweet, yet sophisticated touch, which when paired with the smokiness of the trout, creates an irresistible harmony of flavors.
Every Bite Tells a Story
The first time I prepared the Maple-Glazed Smoked Trout, I was instantly reminded of fishing trips with my father along the chilly shores of Cape Cod. We’d bring home our catch of the day and cook it up fresh, savoring the taste of the ocean. Now, each taste of this dish evokes those cherished memories while also creating new ones with Laura and our baby boy. Cooking this together in our kitchen, watching the glaze caramelize perfectly on the trout, fills our home with an aroma that is both inviting and comforting.
The trout’s smoky flavor is beautifully complemented by the sweetness of maple syrup and the tang of Dijon mustard and apple cider vinegar. The addition of smoked paprika brings out a depth that is simply irresistible. It pairs incredibly well with a side of roasted vegetables or even a simple, light salad to balance out the rich flavors. And if you’re a fan of other smoked fish dishes, you might find this similar to a classic smoked salmon but with a sweeter, more robust profile.
Chef Michael Smith, a celebrated Canadian chef known for his passion for local and sustainable ingredients, has greatly influenced my approach to using fresh, high-quality ingredients in recipes like this. His commitment to enhancing natural flavors rather than masking them is something I strive to achieve in my own kitchen.
In essence, the Maple-Glazed Smoked Trout is more than just a recipe. It’s a celebration of culture, family, and the joy of cooking together. So, whether you’re looking to impress guests at a dinner party or simply want to enjoy a flavorful meal with your loved ones, this dish is sure to leave a lasting impression.
What You’ll Need
- 6 trout fillets (about 6-8 oz each)
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 lemon, sliced (for garnish)
- Fresh dill (for garnish)
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Method
Step One
In a medium-sized mixing bowl, whisk together the pure maple syrup, soy sauce, Dijon mustard, olive oil, apple cider vinegar, minced garlic, smoked paprika, ground black pepper, and sea salt until well combined.
Step Two
Place the trout fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the trout fillets, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to meld.
Step Three
Preheat your smoker to 225°F (107°C). Remove the trout fillets from the marinade and let any excess marinade drip off. Discard the marinade.
Step Four
Place the trout fillets, skin side down, on the smoker racks. Smoke the trout for 1.5 to 2 hours, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step Five
Carefully remove the smoked trout fillets from the smoker. Transfer them to a serving platter and garnish with lemon slices and fresh dill.
Step Six
Serve the maple-glazed smoked trout immediately, and enjoy!
