Smoked trout is super versatile ... but you can mainly brine trout one of two ways. You either dry brine or wet brine it. When you dry brine, you will want to combine a mix of salt, sugar ...

For both processes, the fish is first cured in either a brine preparation ... or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking ...

Generously salt and pepper the trout, and lay the fillets skin side ... and stir over medium heat until the potatoes are dry. Pass them through a ricer or food mill, or press through a wire ...