Steps

• 1

  Make the brine. In a medium saucepan over medium-high heat, combine 1 quart of water, salt, brown sugar, lemon zest, bay leaves, and peppercorns. Bring to a boil and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes. Pour mixture over 1 quart of ice water to cool. Place the trout in a resealable bag or baking dish, pour the cooled brine mixture over trout, cover, and refrigerate for 2 hours.

• 2

  Remove the fish from the brine, discarding the brine. Rinse the fillets and pat dry.

• 3

  Lay the filets on a cooling rack over a sheet pan and refrigerate overnight to form the pellicle. This allows the smoke to better adhere to the fillets.

• 4

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Place the fillets directly on the grill grates and close the lid. Smoke for 1 ½ - 2 hours or until the fish begins to flake.

  180 ˚F / 82 ˚C

  02:00

  Super Smoke

• 6

  Make the dip. Add the cream cheese, sour cream, herbs, lemon juice, and salt and pepper in a medium bowl. Mix well.

• 7

  Remove the trout from the grill. Add 1 pound of flaked, smoked trout to the dip and stir to combine until trout breaks apart into very small pieces. Serve with crackers or your choice of sliced vegetables to dip. Enjoy!