Smoked Trout Salad

*2 lbs smoked trout fillets (pin bones removed)
1/2 cup of creme fresh or Mexican Crema
3 T chopped fresh dill
1.5 T chopped capers
Squeeze of half a lemon
Salt & Pepper to taste
Combine and serve over toasted bagette

*I didn't brine my fish but you certainly can.  I cooked for 2.5 hrs at 160 degrees in my electric smoker.  Two good handfuls of alder chips.
*I also used Lake WA cutthroat trout which has a good amount of oil in the fish.  You can always sub a tablespoon or two of olive oil if your fish isn't oily. 

Sounds delicious!

Like a tuna salad sammy? just smpkey trout- sounds good to me- never thought of such a thing though

Yes.  You could make a sandwich of it, as you could use left over salmon in the same way.  Enjoy