Instructions: Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla extract together and refrigerate for 1 day. Place trout in brine for 30 minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place trout in smoker. Cold smoke for 30 minutes at 90 degrees.

Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout when ready to assemble.

Heat saute skillet with minimal amount of vegetable oil. Saute skin side up over medium heat for 1 minute and then repeat process with skin side down.

Remove from skillet and remove skin prior to service.

Yield: 6 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.