This French smoked trout is already exceptionally clean with only trout and salt. No seed oils or artificial additives to replace. DIY version offers superior freshness, control over salt content, and significantly better value per serving.
Based on: Truite Fumée des Pyrénées
· Makes approximately 20 servings (600g finished product)
· Serving: 30g (same as commercial)
Why This Recipe is Seed Oil Free
Commercial Truite Fumée des Pyrénées from Ovive often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Truite Fumée des Pyrénées may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary protein source that provides omega-3 fatty acids and high-quality complete protein
Sea Salt
21g (about 1.5 tablespoons) · Redmond Real Salt or Celtic Sea Salt
Cures the fish, extracts moisture, adds flavor, and naturally preserves the final product
Apple Wood Chips
2 cups soaked chips · Weber or Traeger Apple Wood Chips
Provides the characteristic smoky flavor through cold smoking process
Instructions
Step 1. Pat 700g fresh rainbow trout fillets completely dry with paper towels. Remove any remaining bones with tweezers - run your fingers along the flesh to detect any missed pin bones. This step is critical for food safety and eating experience.
Step 2. Create the curing mixture by combining 21g Redmond Real Salt with 1 teaspoon black pepper (optional). Evenly distribute this mixture over both sides of the trout fillets, using about 2/3 on the flesh side and 1/3 on the skin side. The salt will draw out moisture and begin the preservation process.
Step 3. Place cured fillets on a wire rack set over a rimmed baking sheet. Cover loosely with plastic wrap and refrigerate for 2-3 hours. The fish should feel firmer and less translucent when properly cured - this is called pellicle formation.
Step 4. Meanwhile, soak 2 cups apple wood chips in cold water for at least 30 minutes. Prepare your smoking setup: if using a smoker, target 75-85°F for cold smoking. If using a grill, set up for indirect heat with smoking box or foil packet of drained wood chips.
Step 5. Remove fish from refrigerator 30 minutes before smoking to bring to room temperature. The surface should be slightly tacky to touch - this pellicle will help the smoke adhere. Rinse very briefly if too salty and pat dry again.
Step 6. Cold smoke the trout at 75-85°F for 3-4 hours, adding fresh soaked wood chips every hour to maintain consistent smoke. The fish is done when it flakes easily and has a deep golden color. Internal temperature should reach 145°F if hot smoking.
Step 7. Cool completely on wire racks for 1 hour, then wrap individual portions in plastic wrap or vacuum seal. The smoking process reduces the weight by about 15% due to moisture loss, yielding approximately 600g finished product.
Step 8. Store refrigerated for up to 1 week or freeze for up to 3 months. Serve in 30g portions as appetizer, on bagels, in salads, or as standalone protein. The flavor improves after 24 hours as the smoke flavor mellows and distributes.
Storage
Refrigerate wrapped portions for up to 7 days. Freeze individual servings for up to 3 months. Thaw overnight in refrigerator before serving. Keep at 40°F or below.
Cost Comparison
Cost per serving (homemade)$1.06
Cost per serving (store-bought)$2.50
Savings58%
Initial equipment investment for smoker ($100-300) pays back quickly. Bulk salt and wood chips last many batches. Superior quality and freshness justify any cost difference.