Step

• 1

  In a medium saucepan combine 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 15 minutes. Pour mixture over ice water to cool. Once cool to the touch pour mixture over trout, cover, and refrigerate for 2 hours.

• 2

  Remove fish from brine discarding brine. Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets a little better.

• 3

  When ready to cook, set temperature to 180℉ and preheat for 15 minutes. Place the fillets directly on the grill grate and smoke for 1-1/2 to 2 hours or until fish begins to flake.

  180 ˚F / 82 ˚C

  02:00

• 4

  While the trout is smoking, combine cream cheese, sour cream, herbs, lemon juice, and salt and pepper in a small bowl. Add 1 pound of flaked, smoked trout and stir to combine until trout breaks apart into very small pieces. Serve with crackers or your choice of vegetables to dip. Enjoy! *Cook times will vary depending on set and ambient temperatures.