For the Smoked Trout:
You will need a brining bag or large container to hold and store the trout for brining. To make the brine, bring 2 quarts of water to a rolling boil in a large pot. Remove from heat and add an 8 ounce bag of Northwest Forest Brine. Stir to dissolve the salt and sugar in the spice mixture and let the brine sit for 5-10 minutes to release the spice flavors into the brine. Add another 2 quarts of cold water and wait for the brine to return to room temperature. Once cooled, add the 5 pounds of trout and refrigerate. Let the trout sit in the brine for 3 hours. Don't over brine the trout or it will become over salted and that will negatively affect the trout's texture.
Once brined, discard the brine and pat the trout dry. Lay the trout flesh side up onto sheet trays with cooling racks. Let the trout air dry in the fridge for 2 hours or overnight. The drying of the flesh makes for a better texture once smoked.
Prepare your smoker at 325 degrees. We used local Alderwood chips. Arrange the trout on racks so that the smoke gets evenly distributed. Smoke the trout for 20 minutes or until fully cooked. Remove the trout from the smoker and let them chill completely before removing meat from the skin. Discard the trout skin and store the smoked trout meat in the refrigerator for up to a week.
For the Trout Salad Dressing:
In a small bowl add the sour cream, olive oil, lemon juice, Lemon Herb Pepper and salt, then whisk until it comes together. If the dressing is a little thick, add a teaspoon of water to adjust consistency. Toss the trout with the dressing to taste. We omitted the salt in the dressing because the trout is already seasoned from the brine. Arrange on top of the arugula and sliced radishes, serving lemon wedges on the side.
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