Smoked Trout

I came across this recipe while looking for new ways to use my new smoker/grill and can't wait to try this - perfect for a large dinner party - this serves 20 people but i think it can be cut in half easily if using small trout. this recipe calls for salmon trout (10-12 pounds) but 10 (8-10 ounce) trout can be substituted very easily adjusting the brining and cooking time. Both cooking/brining times are indicated for the larger and smaller fish. Brining time is included in the prep time, while smoking time is in the cooking times. Recipe source: bon appetit (february 1981)

Steps

To make the brine: combine first 6 ingredients in a food processor and puree.

Pour into a dish or pan that is large enough to hold the fish.

Add remaining brine ingredients and stir to combine.

Stir in cold water.

Add fish to mixture and enough water to cover fish.

If using large salmon fish refrigerate for 2-3 days , if using small fish refrigerate for 1 day.

Soak hickory chips overnight in water.

To prepare smoker / barbecue: prepare barbecue by heaping briquets on one side of the grill.

Ignite and burn until coals glow and gray ash forms.

Set drip pans opposite briquets.

Remove fish from brine and wipe dry.

Pile hickory chips over briquets.

Set top grill in place and coals side over drip pan with vegetable oil or spray with pam.

Set fish over drip pan and cover barbecue , leaving 1-2 vents open to allow smoke to escape.

Smoke fish until fish flakes with a fork about 8 minutes per pound.

For the large salmon trout it can take up to 2 hours but if using small fish abo.

Ingredients

onions, dill, parsley, garlic cloves, shallots, ginger, soy sauce, wine, brown sugar, kosher salt, onion powder, cloves, bay leaves, garlic powder, mace, trout, hickory chips, charcoal, cooking spray, lettuce, eggs, capers, lemons, green peppercorn, ground red pepper, sour cream, fresh horseradish, paprika