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Wild Rice & Mushroom Stuffed Smoke Lake Trout

Wild Rice & Mushroom Stuffed Smoke Lake Trout

Cook Time

90 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

15 mins

Servings

4

Wild Rice & Mushroom Stuffed Smoke Lake Trout

Ingredients

1 tbsp Butter
6 oz cooked wild rice
6 oz Cremini Mushrooms
1 tbsp Garlic, Minced
Lemon Pepper Garlic Herb Seasoning
Optional: fresh thyme, lemon juice
2 rainbow trout, scaled and guts removed, split
1 Small Onion, Diced

Cooking Instructions

If you love to smoke meat and are looking for a painless recipe to make on a weeknight, try this Stuffed Smoked Lake Trout for a healthy, delicious dinner. It’s a beautiful, easy seafood dinner that is sure to impress your family and friends and comes together in a little over an hour. Serve this trout whole over polenta for a truly exciting presentation.

Stuffing for Trout

This recipe uses wild rice, onions, garlic and cremini mushrooms which is sautéed in butter before it is stuffed inside the trout while it is being smoked.

How Long to Smoke Trout

To smoke 2 whole rainbow trout at 225°F, it should take about 1 to 2 hours. The texture of the trout should be flaky, opaque, and tender. Estimated internal temperature should be around 145°F.

Note: It is recommended to use Pennsylvania Cherry Hardwood Pellets with this recipe.

  1. Lay the trout on a flat work surface. Rub the outside of the fish with olive oil and season generously with Lemon Pepper Garlic Herb seasoning.
  2. In a pan over low -medium heat, add butter, mushrooms, onions and garlic. Sauté and add the wild rice in. Transfer rice mixture to bowl.
  3. Fire up your Louisiana Grills smoker and set the temperature to 225°F.
  4. While your grill is pre-heating, take the wild rice mixture and stuff the cavity of the trout. Place on sheet pan and take the stuffed trout to the grill.
  5. Place the stuffed trout directly on the smoker grates and smoke at 225°F and smoke the fish for 1 – 2 hours, or until the texture of the fish is tender, flaky, and opaque, or until it reaches an internal temperature of 145°F.
  6. Remove the fish from the grill. Peel back the fish’s skin and remove the flesh from the bones before serving. Drizzle the trout with lemon juice before serving.

Special Tools

  • Cutting Board
  • Optional
  • Sheet Pan

Tip

Try leaving the Trout in a wet brine overnight in the refrigerator. This will leave the fish nice and moist after it is done smoking.

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