Quick-Smoked Fish

• 1/2 cup dry applewood chips
• Four 4-ounce, skin-on trout fillets
• Salt

1. Line a 9-by-13-inch roasting pan with foil; spread with the applewood chips.
2. Cover loosely with foil and char over moderately low heat until heavy smoke gives way to light wisps, about 7 minutes.
3. Place the trout fillets skin side down on an oiled rack set 2 inches above the chips.
4. Season the fish with salt and cover with foil; smoke over low heat until just cooked, 5 minutes.
5. Remove the skins, transfer the fish fillets to plates and serve.

applewood chips, salt

Taken from www.foodandwine.com/recipes/quick-smoked-fish (may not work)