To make smoked fish, first clean and dry the trout and set aside. Season the rub and spread it evenly and thickly on the fish, wrap it in plastic wrap and place it in the refrigerator for two days. Place the fish on a steamer rack and smoke, covered, for 15-20 minutes.

1: Degut the trout and remove the blood, wash and dry with kitchen paper.

2. Mix the salt, sugar and spices together and set aside.

3. Spread the mixture evenly over the fish, wrap the fish tightly in plastic wrap, and poke dozens of holes in the wrap with a toothpick.

4: Prepare a large plate by placing a layer of paper towels on top of the fish, and place it in the refrigerator for two days.

5: Place a large sheet of aluminum foil in a sauté pan, add the smoky ingredients and spread evenly, cover the pan with a lid and turn on medium heat until the pan fills with smoke.

6, put the fish on the steaming rack, cover the pot with a lid, and continue to smoke over medium-low heat for about 15-20 minutes, turning off the heat when the time is up and leaving the lid on for the time being.

7, when not hot, open the lid and take out the fish to eat, you can eat alone or take off the fish to make smoked trout pasta with white sauce.

Note:

Smoking time depends on the size of the fish, generally about half a kilogram of whole raw fish with bones, 15 minutes of smoking is enough, the fish is bigger or smaller can increase or shorten the smoking time.