- Gut the trout as soon as possible
- Keep them cool until you're ready to smoke them
- Rub them lightly with salt and brown sugar
- After about 2 hours rinse them off and pat them dry
- Rub them with olive oil
- Put a sprig of river mint in the cavity
- Smoke them for about 10 minutes depending on size.
Eat them slowly, savouring the taste, and picking the flesh from the bones.