Step 2

Place trout fillets, skin side down, in a large baking dish.

Step 3

Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.

Step 4

Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.

Step 5

Remove fillets from refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.

Step 6

Preheat smoker to 135°C. Toss 1-2 wood chunks onto hot coals for smoking.

Step 7

Place trout fillets in the smoker. Cook for 45 minutes to 1 hour. HOT TIP – To check for doneness, gently push down with your finger near the edge of the fillet. If the flesh falls apart easily, it’s done.

Step 8

Remove trout from the smoker. Top with dill, capers and minced onion. Serve on grilled bread with sour cream on the side.