Smoked Trout Reuben Melt

Smoked Trout Melt
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 gallon of water, room temperature
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons allspice
  • 1 teaspoon black pepper
  • 4 4-oz. trout fillets
  • wood chips (Alder works best)
  • 4 slices Swiss cheese
  • 1/2 cup Sauerkraut
  • 8 slices Rye bread
  • Thousand Island Dressing


1. Place wood chips in smoker.

2. To make the brine, mix all the ingredients from water to black pepper until thoroughly dissolved.

3. Place the fish fillets in the brine solution, making sure all pieces are completely submerged and soak for 30 minutes in the refrigerator.

4. Lightly rinse fillets and completely dry on smoking racks (about one hour).

5. Place racks on smoker and smoke for 1 hour and 15 minutes or until fish is 140 degrees.

6. Spread Thousand Island dressing on each side of bread.

7. Top 4 slices of bread with sauerkraut, smoked trout, and swiss cheese and heat on grill until cheese has melted. Top with another slice of bread.

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