Chalk-stream smoke: River Test brown trout
Chalk-stream smoke: River Test brown trout
Catch and rites
Along the River Test in Hampshire, Salmo trutta — the brown trout or ‘brownie’ of Longparish and Wherwell beats — often falls to a 7-foot 3-weight rod, 6X tippet and a #16 hare's ear nymph from May to October. Anglers tell a quiet story: at dusk a trout flashing beneath watercress is the start of a camp supper ritual that has echoes of Izaak Walton and medieval fly-fishers.
Prep and brine
Gut and gill, then brine in ½ cup kosher salt, ½ cup brown sugar to a gallon of water. Thin fillets need 15–40 minutes; whole thin trout 2–8 hours; thicker fish may brine overnight. Rinse, pat dry and air 2–4 hours to form the pellicle. A sharp fillet knife and a clean board make the work quick beside the bank.
Smoke and serve
Use alder, cherry or maple in a pellet smoker set to 180–185°F. Hang whole fish by the gills or lay skin-on fillets on a rack with space for smoke. Smoke to an internal 145°F, about 1½–6 hours depending on thickness; rotate hourly. For a glaze mix ¼ cup honey, ¼ cup local ale and 2 tbsp brown sugar and brush every hour. Finish with chopped Test watercress tossed into an ale reduction with cracked pepper. Serve warm on crusty bread with a Ringwood or Flower Pots ale, or cool for dawn crackers near Stockbridge beats — a valley supper that tastes of river and folklore.