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Smoked Trout Reuben

Recipe Date:
May 7, 2014
Serving Size:
Cook Time:
Imperial (US)
  • Smoked Trout
  • 1 1/2 cups kosher salt
  • 6 1/2 cups sugar
  • 3 tbsps pink salt
  • 1 1/2 tbsps minced garlic
  • 6 tbsps pickling spice
  • 1 cup carrot, thinly sliced
  • 1 cup celery, thinly sliced
  • 1 cup onion, thinly sliced
  • 8 1/2 quarts water
  • Thousand Island Dressing
  • 1 4/5 cups mayonnaise
  • 1 1/3 cups ketchup
  • 4 tbsps parsley
  • 4 tbsps chives
  • 1 1/2 tbsps fresh dill
  • 1/2 cup chopped pickled cucumber
  • 2 tbsps lemon juice
  • 1 1/2 tsps grated lemon zest
  • 2 tbsps grated horseradish
  • 1 tbsp Worcestershire sauce
  • 2 tbsps Dijon mustard
  • 2 tsps hot sauce
  • 1/3 tsp garlic powder
  • 1/3 tbsp onion powder
  • Sauerkraut
  • 14 1/2 cups cabbage
  • 4 cups salt
  • Other Ingredients
  • Rye bread
  • Wisconsin Grand Cru
  • Swiss-style cheese

Smoked Trout 
Combine all of the ingredients in a non-reactive pot over a high flame, and whisk diligently to dissolve the sugar and salt. Bring it to a boil, remove from heat and cover. Let the brine cool on the counter for three hours, then strain and refrigerate it until completely cold. 

Place the fish in a non-reactive container (plastic or stainless steel), cover the cleaned trout in brine, and refrigerate it for at least 12 hours. Remove the trout from the brine, pat it dry, and lay it on a tray lined with lightly oiled parchment paper. Allow it to dry overnight uncovered in a refrigerator for 12 hours. Once the trout has dried and formed a pellicle, place it in a hot smoker and smoke for 45 minutes. Retrieve the fully cooked trout from the smoker. When it’s cool to the touch, remove the skin and break in to large pieces.

Thinly slice the cabbage and place it in a large container. Slowly and thoroughly massage salt into the cabbage. This process should take roughly an hour. Pack the cabbage into a ceramic crock, pressing down firmly. Cover the cabbage with any and all liquid that it has released in the process. Place a disc slightly smaller than the opening of the crock on top, and place a heavy weight on top of it. Place the crock in a cool environment and allow it to ferment, checking every day for up to four weeks. A recommended alternative would be store-bought Bubbies or Vienna Beef-brand sauerkraut.

Thousand Island Dressing
Simply mix all ingredients and taste.

To Assemble One Sandwich
Butter and toast two slices of Rye bread in a cast-iron skillet. Cover both sides in grated cheese and place in the oven to melt. Mix 7 oz. of trout with 3.5 oz. of sauerkraut and 3.5 T. of Thousand Island dressing. Put the mix on the toasted, cheesy bread, and liberally apply Thousand Island dressing, before combining the two sides of the sandwich.

Cook time varies – Sandwich preparation time is approximately 20-30 minutes.

Recipe from Chef Magazine | | Pair with 2012 Chalk Hill Estate Chardonnay | Pairing by Marlene Rossman