Hot-Smoked Trout

Directions

1. 1

   Stephen Ceideburg 1 Red-meated trout, 2 to 3 -pounds 2 ts Kosher salt 2 ts Sugar 1 c (approximately) hardwood -smoking chips (preferably -al

2. 2

   If you want a completely boneless filet, use tweezers or clean needle-nose pliers to remove the dozen or so pin bones running down the middl

3. 3

   Place the filets skin side down in a glass or stainless steel baking pan or other deep dish

4. 4

   Combine the salt and sugar and sprinkle a generous layer all over the fish, more thickly on the thickest part of the meat, a little less on

5. 5

   Use about a tablespoon in all for a 2-pound fish, the full amount for a 3-pounder

6. 6

   Cover and refrigerate 8 hours to overnight

7. 7

   Drain off any juices that have collected in the pan

8. 8

   Add cold water to cover, let stand 15 minutes, drain, and repeat