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1
For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes.
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2
Add the trout, making sure they are submerged.
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3
Cover the container and refrigerate for at least 1 hour and up to 3 hours.
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4
Remove the trout from the brine, rinse thoroughly with cold water and pat dry.
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5
Place the trout skin-side down on a rack set in a half baking sheet.
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6
Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch.
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7
Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch.
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8
Place the smoking racks in the smoker.
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9
Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes.
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10
Remove the flesh from the bones of the trout and flake the trout into medium pieces.
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11
For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl.
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12
Slowly whisk in the oil until emulsified.
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13
For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley.
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14
Roll the lettuce leaves and eat.
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15
Cook's Note: If Meyer lemons are not available, substitute 3 tablespoons freshly squeezed lemon juice plus 1 tablespoon freshly squeezed orange juice.
