Salt and Sugar Cured Trout

• 1 trout, head on and dressed, gutted, bones removed
• 1/2 cup brown sugar
• 2 tbsp. kosher salt
• 2 oranges
• 1 tbsp. mixed chopped herbs, such as Italian parsely and dill

1. Open the trout like a book, flesh facing up.
2. Dry the fish well with a towel.
3. Check to make sure all bones have been removed.
4. In a small bowl, combine salt, sugar and herbs.
5. Distribute the mixture onto the flesh of the fish, pressing gently.
6. Let marinate at room temperature for 1 hour.
7. Add trout to a stove-top smoker and smoke over medium-low heat.
8. After 15 minute, flip smoke for another 15 minutes.

trout, brown sugar, kosher salt, oranges, herbs

Taken from www.foodgeeks.com/recipes/21839 (may not work)