I have decided that trout is the food that keeps on giving. We enjoyed catching it. We enjoyed eating it fresh. And now we're loving it smoked too.
We were gifted an old smoker earlier this year, but you can easily convert a charcoal grill, too. (The recipe we followed has directions.) The brining process is super quick--only 2 hours. You could easily decide you want smoked trout in the morning and have it all ready for dinner. Lastly, a little smoked trout goes a long way, so even just a few fish can be stretched over several meals.
So far, our favorite way to eat it is as pictured above--a smoked trout eggs benedict on a chickpea cake. While you could certainly make your own falafel mixture, our grocery store sells a pre-mix that's decent, so that's what I used here. With the time I saved, I made homemade hollandaise, which is like amazing whipped together with awesome.
Poach a couple of eggs, sprinkle on the trout and a little of something green--bing, bang--delicious, smoked trout dinner.
Why do I bring this up now, you ask, when fishing season is so far away? Am I tempting you cruelly with trout you won't be able to catch and eat for yourself until next summer? Nope, nope!
Because trout need cold water to live, in states where trout are stocked, trout season can actually be in the winter. Our Kansas season, for instance, is from November 1st to April 15th. Check your local regulations, of course, but I know that we're certainly thinking of trying to head out sometime this winter to replenish our smoked trout stores.