The whole family loves trout, either fried or, even more, smoked. Very often I smoked trout at home, mostly in the stovetop smoker, sometimes in the Weber. They always tasted good, but I missed that taste, I remember from many vacations in Austria, where we feasted on fresh smoked trout quite a lot. I remember reading somewhere, a smoked trout should be brined before smoking, so I tried that out last week.
I mixed a brine, using a recipe, Mario Batali uses for his brined pork chops in his book Molto Italiano, placed the fresh trout in the brine and let it sit in the fridge for two days. Then I smoked it in the Weber, doing nothing more to the fish, for 30 minutes, using apple wood chips over charcoal. The result was great, a moist flesh with a clear smoking aroma.
I served the trout with a raw zucchini ribbon salad with a lemony dressing and grilled bread.