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1
Put all the brine ingredients into a saucepan with 1 litre (1_ pints) of boiling water and stir to help the salt and sugar dissolve.
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2
Leave to cool completely.
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3
Wash the trout really well, getting rid of any bits of blood inside.
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4
You can make three slashes in the flesh on each side if you want the brine to penetrate more.
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5
Put into a non-reactive container and pour on the brine; the fish must be completely covered.
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6
Refrigerate for one hour.
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7
Rinse the fish, then put on to a clean, dry plate and refrigerate to dry out for about three hours.
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8
If you have somewhere cold you can hang the fish to dry (a shed, safe from cats, is good on cold autumn or winter days), then thread string through the fish and hang them there instead.
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9
Put sprigs of dill inside each fish.
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10
Prepare a wok and put the sawdust in the bottom.
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11
Set a rack into the wok, big enough to take the trout.
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12
If you don't have a rack, improvise with metal skewers.
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13
Arrange the fish on it, leaving room for smoke to circulate around and put the lid on.
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14
It should fit tightly, if it doesn't, make a seal using foil.
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15
Set over a moderate heat.
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16
Once the first wisps of smoke appear, reduce the heat and smoke for 15 minutes.
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17
Check the fish is cooked through and cook a little longer if it isn't.
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18
Leave it in the wok for 15 minutes so the flavours infuse.
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19
Eat within 24 hours.
