Smoked Trout

Rinse the fish and pat dry. Mix 1.5 liters (approximately 6 1/4 cup) of water with the salt and the spices and place the fish in the water. The fish should be completely covered by the liquid. Infuse overnight.

The next day, take the fish from the water and pat dry.

Heat up the grill and soak the wood for about 30 minutes in water. Drain, place the wood on a piece of aluminum foil, closing as a packet and repeatedly pierce with a knife. Then put the package on the grill and wait until it starts to smoke. Place the fish on an oiled grill rack and smoke the fish at about 85°C (approximately 175°F) with the lid closed for 45 minutes.