This is great served with rustic bread and potato salad. It is also delicious served in a salad. We especially like it combined with apples, walnuts, beets, red onions and celery with horseradish dressing! Or, try it in this spread(recipe below), as we did this weekend. Everyone loved it!
2 boneless trout fillets (1 lb each)
1 cup water
3 tbsp salt
2 tsp brown sugar
1 tsp lemon/dill salt
Place trout in a large glass casserole dish, skin side up. Combine the brine ingredients and pour over the trout. Allow to cure in the brine in the refrigerator for 6-8 hours. Remove trout from brine, rinse in cool water and then soak in fresh water for 10-15 minutes. Pat dry.
Prepare Broil King Keg to smoke trout for 2 hours at 200-225°C. Throw a handful of soaked apple wood chips on the coals. Place trout on the grids, skin side down and smoke for 2 hours. Let cool, then wrap tightly in plastic wrap. This can be kept in the refrigerator for up to 2 weeks.