
Smoked Trout with Savory Seafood Seasoning
Ingredients 4 fillets fresh trout, pin bones removed about 1 pound 2 tablespoons extra virgin olive oil 4 teaspoons seafood seasoning Instructions Preheat smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry. Prepare the fillets by removing the pin bones from the trout using culinary tweezers. Consider asking the fish monger to do this for you. Oil the fillets and then apply the dry rub to the flesh side of the trout (approx 1 tablespoon of dry rub per fill