Ingredients

• 4 whole brook trout
• 1 For the Brine
• 1 L water
• 80 ml salt
• 60 ml grated maple sugar
• 1 tbsp coriander seeds
• 6 juniper berries
• 1 Alderwood Chips

Instructions

1. 1

   Prepare the brine with all ingredients. Cool completely.

2. 2

   Brine the trout for 4-6 hours.

3. 3

   Rinse and dry for 2-3 hours in the refrigerator.

4. 4

   Hot smoke at 200°F (95°C) with alder for 1h30 to 2h.

5. 5

   Alder is the traditional wood of the First Nations for smoking fish.

6. 6

   It imparts a delicate and slightly sweet flavor.