Whole trout brined and hot-smoked until silky and flaky, served with roasted beetroot and horseradish cream. A British classic, elevated by smoke.
smokeandsoil.com/recipes/smoked-trout-with-beetroot-and-horseradish
by L Field
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Trout
For the Beetroot and Horseradish Salad
Cold-smoking trout is one of those techniques that rewards patience with subtle, layered flavour. The process is minimal effort but delivers a depth you won’t get from quick cooking methods. The trout’s natural richness is gently enhanced by the smoke, while the dry brine of salt and brown sugar helps firm the flesh and balance moisture. It’s a quiet method that relies on control and a clean smoke, which means paying attention to your wood choice and airflow to avoid any harsh or bitter notes.
The accompaniment of beetroot and horseradish is essential here. Both bring brightness and a sharpness that cuts through the oily texture of the fish without overpowering it. The earthiness of the beetroot, lightly pickled with vinegar, and the fresh heat from horseradish work together to lift the dish, creating a harmony of flavours. Radish adds a crisp contrast, while a touch of crème fraîche rounds everything off with gentle creaminess, making this starter feel thoughtful but not fussy.
This recipe is a good example of everyday BBQ done with intention—a balance of garden and grill, where seasonal ingredients meet fire-cooking technique. It’s not about spectacle but rather about using the BBQ as a tool to bring something clean, simple and satisfying to the table. With the right equipment and a steady approach, you can master the nuances of cold smoking and create a dish that’s as rewarding to make as it is to eat.
For the Trout
gutted and scaled (approx. 300g each), sourced from a reputable local fishmonger
For the Beetroot and Horseradish Salad
cooked and peeled (vacuum-packed is acceptable)
grated
chopped
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
460
kcal
36g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Brine (30 minutes)
Combine the sea salt, brown sugar, and cold water in a small bowl, stirring until both the salt and sugar are fully dissolved. Submerge the whole trout in the brine, ensuring they are completely covered. Allow the fish to brine for a precise 30 minutes. This short brine is crucial for seasoning the fish throughout and creating a pellicle, which helps the smoke adhere. After 30 minutes, remove the trout and pat them completely dry with kitchen paper.
Set Up the Barbecue for Smoking
Set up your Weber Master-Touch for indirect heat smoking. Arrange the Weber briquettes in a snake method around the perimeter of the charcoal grate, two briquettes wide and two high. Place a drip pan in the centre. Light 8-10 briquettes in a chimney starter and, once fully ashed over, place them at the start of the snake. Place two apple wood chunks directly on top of the lit briquettes. Fit the cooking grate and close the lid, adjusting the bottom and top vents to achieve a stable pit temperature of 110°C to 120°C. Allow 15-20 minutes for the temperature to stabilise.
Smoke the Trout
Once the temperature is stable, place the dried trout on the cooking grate, directly over the drip pan (indirect heat). Insert the probe thermometer into the thickest part of one fish, avoiding the bone. Close the lid. Maintain the pit temperature between 110°C and 120°C. The trout is cooked when the internal temperature reaches 63°C. This will typically take 40 to 50 minutes, depending on the size of the fish and the stability of your fire.
Prepare the Salad
While the trout is smoking, dice the cooked beetroot into small, uniform cubes. In a separate bowl, combine the grated fresh horseradish, crème fraîche, cider vinegar, and chopped dill. Season with salt and pepper to taste. Gently fold in the diced beetroot.
Serve
Remove the trout from the barbecue once the target internal temperature is reached. The skin should be slightly crisp and the flesh should flake easily. Serve the whole smoked trout immediately alongside a generous portion of the beetroot and horseradish salad.
Serve
Remove the trout from the barbecue once the target internal temperature is reached. The skin should be slightly crisp and the flesh should flake easily. Serve the whole smoked trout immediately alongside a generous portion of the beetroot and horseradish salad.
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Per serving (estimate)
460
kcal
36g
protein
8g
carbs
28g
fat
accessory
A wire rack is an essential accessory for anyone serious about elevating their BBQ and roasting game. It allows air to circulate evenly around the food, which is crucial for achieving crisp skin on poultry and perfectly roasted vegetables. This airflow prevents sogginess by letting moisture escape, ensuring your food finishes with the ideal texture and colour. At Smoke & Soil, we believe in cooking that respects the ingredients and the fire, and the wire rack fits perfectly into that ethos by promoting clean, whole-food results without relying on gimmicks or shortcuts. Using a wire rack is straightforward but requires attention to detail. Always place it over a tray or drip pan to catch juices and crumbs. This not only keeps your cooking environment clean but also prevents flare-ups and smoke from burnt drippings. The rack’s design means that food is elevated above the cooking surface, so it cooks evenly and crisps on all sides. Whether you are drying skin before roasting or resting meat after cooking, a wire rack improves the outcome and simplifies the process. Practicality is key with this tool. It is robust and versatile, suitable for use in ovens, smokers, and BBQs alike. The wire rack embodies the Smoke & Soil approach to everyday BBQ: straightforward, effective, and focused on enhancing natural flavours and textures. It is not just a convenience but a small investment that pays off in better results and a more enjoyable cooking experience.
Temperature Targets
Written by
L Field
