Scale

1 whole lake trout, butterflied or kited

1/2 cup kosher salt (about 90g)

1/2 cup chopped spruce tips or fresh rosemary

Optional: grated zest of 1 orange, lemon, or lime

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Salt both sides of the trout generously.

Sprinkle chopped spruce tips or rosemary over the meat side.

Fold the fish closed and refrigerate for 5–12 hours depending on weight.

Rinse and dry the trout thoroughly.

Let it air-dry on a rack until the surface becomes tacky (pellicle).

Smoke at 180°F–225°F using alder, oak, or fruitwood for 90 mins to 4 hours.

Let it cool and serve warm or chilled.

Avoid overpowering woods like mesquite. Store tightly wrapped in fridge for up to 10 days or freeze in portions.