1 rainbow trout fabricated into fillets, skin on, pin bones pulled
1 pint water
½ c. brown sugar
¼ c. salt
Combine the water, brown sugar and salt to create the brine. Add the fillets
and soak for 45 minutes to an hour (or up to 24 hours).
Remove the trout fillet from the brine. Let it sit uncovered in the refrigerator
for a few minutes to create a dry skin to it. This allows the a more unison flavor as
the smoke adheres more evenly.
Prepare a stove top smoker with alder wood (or other wood of choice, but stay away
from hickory). Get it hot and smoking but not excessively. Add the fish, cover, turn
off the heat and smoke for 15–20 minutes.