SMOKED BROWN TROUT

100g good quality sea salt

100g brown sugar

Whole trout - gutted, scaled, cleaned

METHOD:

Mix together salt and sugar and sprinkle some over a tray, place fish on top of the salt mix, then sprinkle remaining salt and sugar mix inside and over fish.

Cover and refrigerate overnight.

Remove from fridge, wash the fish removing all the salt and sugar mix, pat dry and place on a cleaned tray uncovered so the skin can dry (min 3 hrs)

Either hang or use smoker - Get a nice smoke going.  Choose your favourite wood chips for flavour (apple/cherry).  

Maintain the heat to around 80 - 90 degrees celsius adding the trout.  Smoke until the internal temp of the trout is between 60-70 degrees 1-4hrs

Note - if the fire temp gets above 105 degrees celsius then cool it down with an ice tray.