Scale the fresh trout fillets and measure 120g coarse sea salt and brown sugar per kilogram of fish and mix together well.
Sprinkle a handful of the salt-sugar mixture on the bottom of a baking tray and put the fillets, skin side down in the tray. Coat the fish with the rest of the seasoning and press down gently. Optional you could add a dash of Gin.
Cover the baking tray with cling film and let the fish cure for 4-6 hours, depending on the size of the fillets. After the curing process rinse off the excess salt under cold water and blot dry the fish.
Place the fillets on a grid and let them air dry in the fridge for 12 hours.
Prepare your cold smoke generator, put the cured and dried trout fillets on the grill and cold smoke for 12 hours.
This recipe works for all kind and sizes of fish fillets, only the curing and smoking time is divergent. A large fillet of salmon for example needs 6 hours of curing and 24 hours of smoking.
Enjoy and stay tuned!