Ingredients

• 4 whole or filleted speckled trout
• 1 For the brine
• 1 L cold water
• 80 ml coarse salt
• 60 ml brown sugar
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 Maple or alder wood chips

Instructions

1. 1

   Prepare the brine by dissolving salt and brown sugar in water. Add the spices.

2. 2

   Submerge the trout in the brine. Refrigerate for 4-8 hours.

3. 3

   Remove from brine, rinse, and pat dry.

4. 4

   Allow to air dry on a rack in the refrigerator for 2-4 hours (until a pellicle forms).

5. 5

   Preheat the smoker to 200-225°F (95-107°C).

6. 6

   Add wood chips. Smoke for 1 hour 30 minutes to 2 hours.

7. 7

   The flesh should be opaque and flake easily.

8. 8

   The pellicle helps the smoke adhere to the fish.