Smoked Ocean Trout

Method

1. Place the trout, skin-side down, in a large baking dish.
2. Combine the brown sugar, salt, dill, pepper and onion powder for the cure. Mix with your fingers to break up any lumps.
3. Spread the cure mixture over the trout fillet to completely cover. Refrigerate for 4 hours.
4. Remove the trout from the refrigerator and rinse under cold water. Pat dry with paper towel and leave at room temperature for 30 minutes.
5. Preheat the smoker to 125°C.
6. Place the trout in the smoker and cook for 45 minutes to 1 hour.
7. Remove from the smoker and top with dill and capers. Serve with sour cream on the side.