Smoked Trout Salad with Fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette

For the trout brine, place salt and water in a dish, stir. Add trout and refrigerate for 1 hour.

Remove trout, rinse under cold water, pat dry and place on a cooling rack.

Preheat oven to 200F to cook fish.

Soak 1 cup of wood chips in water for 10 minutes.

Place 1 cup dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).

Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.

Place cooling rack with fish over roasting pan in oven.

Smoke in oven until tender and trout reaches an internal temperature of 120F, approximately 30 minutes.

Remove skin, flake trout and set aside for assembly.

Place onions in a bowl.

Heat remaining ingredients in a small pot over medium high heat. Bring to a boil and pour over onions. Set aside to cool before serving.

Place all ingredients, except for olive oil and salt in a bowl, whisk to combine.

Whisk oil in a steady stream until mixture emulsifies. Season with salt, set aside for assembly of Mustard Vinaigrette.

Place all ingredients in a bowl, whisk to combine.

Place all ingredients in a bowl, gently toss.

Place equal amounts of Smoked Trout Salad with fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette on plates and serve.