Røkt ørret - Smoked trout


Røkt ørret, or smoked trout, is a delicious and healthy alternative to smoked salmon. Trout has a delicate and mild flavor that pairs well with smoky and savory flavors. In this article, we'll take you through the steps of smoking trout at home, so you can enjoy this tasty treat in the comfort of your own kitchen. 



For the brine:

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 1 teaspoon black peppercorns

For the trout:

  • 1 lb whole trout, cleaned and gutted


Step 1: Make the brine

In a large bowl, whisk together the water, kosher salt, brown sugar, lemon juice, bay leaf, and black peppercorns until the salt and sugar have dissolved.

Step 2: Brine the trout

Place the cleaned and gutted trout in a shallow dish or baking dish. Pour the brine over the trout, making sure it's completely submerged. Cover the dish with plastic wrap and refrigerate for 12-24 hours.


The longer you leave the trout in the brine, the saltier it will become. If you prefer a milder flavor, remove it from the brine after 12 hours.

Step 3: Air dry the trout

Remove the trout from the brine and rinse it under cold water to remove any excess salt. Pat the trout dry with paper towels and place it on a wire rack in a cool, dry place. Let it air dry for 2-3 hours, or until the surface of the trout is dry to the touch.

Step 4: Smoke the trout

Preheat your smoker to 200°F (95°C). Place the trout on the smoker rack. Smoke the trout for 2-3 hours, or until the internal temperature of the trout reaches 145°F (63°C).


You can use any type of wood chips for smoking trout, but alder and hickory are traditional choices.

Step 5: Serve the smoked trout

Once the trout is smoked, remove it from the smoker and let it cool for a few minutes. Use a sharp knife to fillet the trout, removing the skin and bones. Serve the smoked trout on a platter with lemon wedges and crackers.

Tips and Tricks

  • Trout can be smoked whole or filleted – it's up to you.
  • You can add herbs or spices to the brine to give the trout extra flavor. Dill, thyme, and garlic are all great options.
  • If you don't have a smoker, you can use a stovetop smoker or a grill with a smoker box.
  • Make sure to remove any pin bones from the trout before brining it.
  • Smoked trout can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
  • Smoked trout can be used in a variety of dishes, such as pasta, salads, or quiches.


Smoked trout is a delicious and healthy alternative to smoked salmon. It has a delicate and mild flavor that pairs well with smoky and savory flavors. Making smoked trout at home is easy and can be done with just a few simple ingredients. So next time you're in the mood for a tasty and smoky treat, give røkt ørret a try – you won't be disappointed!

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