Smoked trout with dill

PAMEL Editorial 18.10.2026

PAMEL Editorial

PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.

Original author / source: CLOUD AI / pub-06 — Borniak: Wędzony pstrąg — https://borniak.com/pl/recipes/fish-recipes/smoked-trout

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Trout in an herb brine, smoked with warm smoke and finished in the oven.

Clean the fish and prepare a brine with salt and spices.

Brine for approximately 12 hours in the refrigerator, then dry the surface.

Carry out the drying in the chamber before starting the smoke generator.

Smoke using alder chips; monitor the final processing with a thermometer at the thickest part of the fish.

Ingredients & preparation

1 kg of fresh gutted trout
1 liters of cold water
70 g of salt
Peppercorns and bay leaves
Fresh dill
Alder chips

♥ Recipes #20

Process & settings

1. DRYINGChamber temperature: 50°CTime: 60 minTarget internal temperature: not specified — see the stage descriptionSource: 50°C and approx. 1 h.2. IGNITIONChamber temperature: not specified — see the stage descriptionTime: not specified — see the stage descriptionTarget internal temperature: not specified — see the stage descriptionThe operator confirms the smoke generator.3. SMOKINGChamber temperature: 55°CTime: 210 minTarget internal temperature: not specified — see the stage descriptionSource: 55°C for approximately 3,5 h.4. FINISHING IN THE OVENChamber temperature: 90°CTime: 60 minTarget internal temperature: 63°CSource: 90°C for approximately 1 h, but completion must be determined by a measurement of at least 63°C internally.Association in CLOUD AI: PRW5-AVR-16. Requires manual verification; it is not an approval of compliance or an instruction to start.

PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗

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