Hot Smoked Trout & Pickled Onions

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   FOR THE TROUT:

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   1.

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   Fillet the trout carefully so as not to damage the flesh.

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   Remove the pin bones from each fillet.

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   (For a visual explanation on how to do this, look at the related blog post.)

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   2.

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   Set up your smoker and lay the two fillets skin side down on the grill.

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   Cover it and smoke for 7 minutes.

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   Remove the lid and flip the fillet over flesh side down and smoke it for 7 minutes more.

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    3.

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    Lay the fillets carefully on a cutting board flesh side down.

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    The skin will peel off easily if you start from one end and peel it back to the other.

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    This will be your presentation side.

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    4.

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    Drizzle this side with olive oil and salt and garnish with the pickled onion vinaigrette.

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    FOR THE PICKLED ONION VINAIGRETTE:

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    1.

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    Combine all ingredients in a saucepan (reserve the olive oil and lemon juice for later use), simmer and reduce until ingredients are tender.

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    2.

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    Finish the vinaigrette by whisking in olive oil and a drop of lemon juice.

* Per serving · 4 servings · Values may vary.