Anonymous Fri Oct 07 12:03:41 2005

3 trout, 10 oz. each

1 cup Citrus Brine

4-1/2 oz. Trout Mousseline

4 oz. chicory, cherry and apple wood chips

Skin and fillet trout. Lay fillets in pan; pour citrus brine over. Marinate for 45 minutes. Arrange fillets on sheet pans; refrigerate until pellicle, or thin film, develops. Roll fillets into cornucopia shapes; pipe mousseline into. Reserve. Place wood chips in hotel pan; heat until smoking. Place wire rack over hotel pan; cover with cheesecloth, if desired, to prevent sticking. Place fillets on rack; cover with second hotel pan. Move pans to 250 degree F oven; smoke for 10 minutes.