Smoked Trout

Most people say they have never had a trout they liked. NOT true! Try this appetizer for your next get together on the river!

INGREDIENTS:

• 2 trout - filleted

• 1 fist sized wood chunk or 1 cup of your favorite chips soaked (For Brine)

• 1 quart of water

• 2 tablespoons table salt

• 1/4 cup brown sugar

  (accompaniments for appetizer style trout)

  Paper thin sliced red onions

  capers

  sour cream with dill

  crackers

INSTRUCTIONS:

1. Brine the trout, soak the wood. In a large bowl, stir salt and brown sugar in the water, the wait for the salt and sugar to dissolve, about five minutes. Add the trout fillets and refigerate for at least 1 hour, up to 4 hours. While the trout is brining, soak the smoking wood in water.

2. Set the grill up for indirect medium-low (300F)

3. Make a foil tray for the trout and lay the trout fillets on the foil skin side down.

4. Grill smoke the trout: Drain the smoking wood and add it directly to the coals. Carefully slide the tray of trout onto the grill grate, as far away from the lit coals as possible. Close the lid. Cook with the lid closed until the fish is thoroughly cooked and browned from the smoke, 30-45 minutes.

5. Serve: Serve immediately or chill the smoked trout first. Scrape the trout away from the skin with a spatula.