Basic Hot Smoked Trout

[Wildfisher]

Head, tail and gut the fish, wash, dry off with a towel then salt inside and out with a large amount of salt. Place side by side in a deep dish, backs uppermost, (there will be a lot of  water comes out of  the fish), cover with foil  and place in the  fridge for at leas 24 hours.

Remove from the fridge, drain off the water then thoroughly wash the fish, inside and out,  to remove the excess salt. Place in your  hot smoker and smoke  for about 20 minutes to ? hour. The actual time cooking will depend on the size off the fish. 

The amount of sawdust you use will obviously determine how stongly smoked the end product is. After much experimenting I tend not to use too much, a light covering on the bottom of the smoker is enough, but this will depend on individual taste.

Allow to cool, remove from the smoker, place  on a clean dish, cover with foil and leave them in the fridge for a few hours.

Serve cold  with new potatoes and a salad with French dressing.

Very nice,  also very good with small  arctic charr!