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1
Preheat the grill for direct grilling, high heat.
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2
Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper.
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3
Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
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4
Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine.
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5
Slowly whisk in the olive oil.
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6
Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl.
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7
Pour the warm potatoes on top.
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8
Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds.
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9
Dust with more smoked paprika and drizzle a generous amount of dressing over all.
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10
Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.
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11
Add the trout, making sure they are submerged.
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12
Cover and refrigerate for at least 1 hour and up to 3 hours.
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13
Remove the trout from the brine, rinse thoroughly with cold water and pat dry.
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14
Place the trout skin-side down onto a rack set in a half sheet pan.
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15
Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
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16
Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
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17
Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker.
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18
Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes.
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19
Remove from the smoker and cool.
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20
Remove the flesh from the skin and gently break into big chunks.
