Ingredients

• 4 speckled trout fillets
• 1 For the maple brine
• 1 L water
• 60 ml coarse salt
• 125 ml maple syrup
• 1 tbsp black pepper
• 4 cloves
• 1 cinnamon stick
• 1 Maple wood chips

Instructions

1. 1

   Dissolve salt and maple syrup in water. Add the spices.

2. 2

   Brine the fillets for 6-8 hours in the refrigerator.

3. 3

   Rinse, pat dry, and air-dry for 2-4 hours in a cool place.

4. 4

   Hot smoke at 200°F (95°C) with maple wood chips for 2 hours.

5. 5

   Baste with maple syrup halfway through cooking.

6. 6

   The combination of maple and smoked trout is iconic in Quebec.