Steps

• 1

  In a medium saucepan, combine 1-quart warm water, salt, brown sugar, lemon zest, bay leaves, and peppercorns. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes. Pour mixture over 1-quart ice water to cool.

• 2

  Place the trout in a resealable bag or glass baking dish. Once the brine is cool to the touch, pour mixture over trout, cover, and refrigerate for 2 hours.

• 3

  Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack over a rimmed baking sheet and refrigerate overnight, uncovered, to form the pellicle. This allows the smoke to adhere to the filets better.

• 4

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Place the fillets directly on the grill grates and smoke for 1 1/2-2 hours or until the fish begins to flake.

  180 ˚F / 82 ˚C

  01:30

  Super Smoke

• 6

  Remove the trout from the grill. Increase the grill temperature to 375˚F and preheat, lid closed, 10-15 minutes.

  375 ˚F / 191 ˚C

  00:15

• 7

  Heat oil in a cast iron skillet over medium-high heat. Add the beets and cook for 10 minutes or until almost tender.

• 8

  Add the new potatoes and cook until both beets and potatoes begin to brown, 10 minutes.

• 9

  Add flaked, smoked trout and green onions and cook until trout is warmed through, 4 minutes. Season with salt and pepper to taste. Remove from heat.

• 10

  Make 4 wells in the hash, crack one egg into each well, and season with salt, and pepper.

• 11

  Place the skillet directly on the grill grates. Close the lid and cook until the whites are set and yolks are still runny, 5-6 minutes.

  375 ˚F / 191 ˚C

  00:05

• 12

  Remove the trout hash from the grill and serve warm. Enjoy!