Smoked Trout

1. 1

   In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure.

2. 2

   Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.

3. 3

   Prepare a hot smoker.

4. 4

   Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked.

5. 5

   Remove from the smoker and allow to cool.

6. 6

   Peel the smoked peppers and remove seeds.

7. 7

   Place the smoked pepper in a blender or food processor and puree.

8. 8

   Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato.

9. 9

   Puree until smooth.

10. 10

    Place the trout on a platter and sprinkle with peanuts.

11. 11

    Drizzle a generous amount of the vinaigrette over the trout.

* Per serving · 4 servings · Values may vary.

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