Hot Smoked Trout 

1 x whole trout 1-1˝lb or a larger trout split in half

1 rounded teaspoon of salt

1 teaspoon of golden granulated sugar 

Equipment

Fish kettle or suitable dish to marinate the fish

Hot fish smoker (mine is a Brooks Hot Smoker but there are many on the market some with variable heat control that could be useful) 

Method

Clean the trout and de-scale, remove the head, tail and fins (cutting them out of the fish rather than cutting them off) for larger fish split lengthways leaving two fillets with rib bones in place. 

Now marinate the fish overnight in cold water with 1 teaspoon of salt and 1 teaspoon of sugar.  (You can try a variety of things to marinate such as honey which will affect the end flavour). 

When you are ready to smoke the fish rinse the fish/fillets and wipe dry with kitchen paper, if whole fish score through the skin in 3 places on each side. Then follow the directions on the smoker.  For mine I use 1˝ - 2 tablespoons of oak sawdust/chippings and the cooking takes about 10-15 minutes.  For the smaller fish or fillets this is fine, but in some cases the hot smoker fuel can run out before the fish is fully cooked and if the flesh does not flake easily I cover them and pop them into a microwave for 1 minute which finishes them off. 

The trout can be eaten hot or once cooled the skin and bones can easily be removed and the fish used as required.