Simple Smoked Trout

This is as simple as it gets. If you want it fancier, the sky's the limit.

Ingredients:
1 Trout (whole)
6 Green onions

Preparation Directions:
1 Rinse the trout. Sprinkle season salt inside and out.
2 Get the egg up to 250°F -- maybe some wood chunks if you like it smokey. Lay several green onions across the grid. [I use a grill topper, too.] Lay the trout across the green onions.
Cooking Directions:
1 Let the trout smoke for an hour at 250°F.
2 Lift it out carefully onto a cutting board. Using a sharp knife, cut off the tail and the head.
3 Slide the knife horizontally along the spine from tail to head, splitting the fish in half.
4 Flip it open and slowly lift out the spine with a lot of the bones attached.
5 Eat and enjoy!

Source: Submitted by: Prof Dan d.schechter@mminternet.com