Smoked steelhead trout from AllRecipes.com and smoked trout with cr?me fra?che and pickled onion from Epicurious.com are some good smoked trout recipes. The former recipe features rosemary and garlic flavors, while the latter uses pumpernickel bread.
For the trout recipe, rinse 2 pounds of trout fillets and put them in a glass baking dish. Drizzle 2 tablespoons of olive oil over the fish, rub in 1 1/2 tablespoons of dried and crushed rosemary and four chopped garlic cloves, and cover and refrigerate the dish overnight. Remove the fish from the brine, discard the remaining liquid, put each fillet on a piece of aluminum foil and season them with pepper. Place the fish on the rack in a smoker set to 150 degrees, and sprinkle some wood chips soaked in water or wine over the coals. Cover the fish and let them smoke for two hours, adding more wood chips and increasing the heat to 200 degrees until the internal temperature of the fish reaches 165 degrees.
For the Epicurious recipe, combine 1 tablespoon of sugar, 1/2 teaspoon of kosher salt, and 1/4 cup each of thinly sliced red onions, red wine vinegar and hot water in a bowl. Let pickle for 30 minutes. Grill 12 slices of pumpernickel bread, and combine 1 teaspoon of lemon zest, 1/4 teaspoon of ground black pepper and 1/2 cup of cr?me fra?che in a bowl. Spoon this mixture onto the toasts; top each one with 1 ounce of smoked trout and drained pickled onions.