Steps

• Step 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.

  Ingredients

  • 1 Quart warm water

  • 1 Cup Salt

  • 1/2 Cup brown sugar

  •  Zest of 1 lemon

  • 4  Bay leaves

  • 1 Tablespoon Black peppercorns

  • 1 Quart ice water

• Step 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.

  Ingredients

  • 2 Pound Trout fillets

• Step 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.

• Step 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

• Step 5

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

  01:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 6

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

  00:15

  375 ˚F / 191 ˚C

• Step 7

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

  Ingredients

  • 1 Tablespoon olive oil

  • 1/2 Cup Beets, peeled, large dice

• Step 8

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

  Ingredients

  • 1/2 Cup New potatoes, halved

• Step 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.

  Ingredients

  • 2  green onions, thinly sliced

  • To Taste kosher salt

  • To Taste black pepper

• Step 10

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

  Ingredients

  • 4 Large eggs

• Step 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.

  00:05

  375 ˚F / 191 ˚C

• Step 12

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