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Steam Whistle/Scotch-Brined Applewood-Smoked Lake Trout

Created by Chefs Jeremy Sametz & Daniel Letourneau from Canadore College.


To Make the Brine:
Combine Salt, Brown Sugar, Steam Whistle, and a portion of the Water in a saucepot. Bring to a simmer to dissolve the solids then remove from heat.

Add Bay Leaves, Peppercorns, Nutmeg, Juniper Berries, and Scotch.

Pour a glass of scotch for each participant.

Have a swig of Steam Whistle to check consistency. Have another swig.

Place Trout filets in the brine. Add Steam whistle and/or water to Brine as needed to immerse the filets. Let sit for approx. 1 hour.

To Smoke the Trout:
Soak 3/4 of the Apple Wood Chips. Mix with the dry chips, and place on the bottom of a roasting pan with a wire rack sitting above.

Pat the Trout dry

When the chips start to smoke, place the Trout on the wire rack, and cover.

Smoke until cooked and chunky/flakey, ~ 30 minutes.

Set aside to cool.


  • 250g Salt
  • 40g Brown Sugar
  • 1-3 bottles Steam Whistle
  • 750ml Water, enough to cover Trout
  • 12 Bay Leaves
  • 16g Peppercorns
  • 5ml Nutmeg
  • 15g Juniper Berries
  • 125ml Scotch

For the Apple Wood-Smoked Trout

  • 1kg Lake or Rainbow Trout
  • 1 bag Apple Wood Chips