Ingredients

Fresh trout – filleted and de-boned (salmon is a good
substitute)
Maple syrup – half a cup per trout
Sea salt
White wine
Drambuie or Glayva – one capful per fish.

Directions

1. Place the fillets in a large, shallow dish, and sprinkle sea salt sparingly over the flesh.

2. Spread/brush maple syrup on the fillets.

3. Mix white wine and filtered water 50/50 – enough to cover the fish. Cover and refrigerate overnight.

4. Before smoking, dry the flesh off and drizzle a capful of your favourite whiskey-based liqueur, spreading with a pastry brush.

5. Smoke in your favourite way – hot or cold.
- Grant Dixon – NZ