An oldie but a goodie…
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Trout fillets – skin on one side
2 cups water
1 cup white wine
1 cup brown sugar
1 tablespoon dried parsley
.5 teaspoon curring salt (Morton Tender Quick)
2 teaspoon onion powder
1 cup NON iodized salt (Pickling Salt)
2 teaspoon cayenne pepper
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I recommend using fish that has been frozen for at least 3 days.
Soak the thawed fillets with all the ingredients listed above (mixed well) overnight or approx 6-8 hours. Use either a glass container or ziplock bag. Turn over a couple of times during the brine process.
Lightly rinse the fillets with water and pat dry. Let stand to form a pellicle. I place mine in front of a fan to hurry it along to get that shiny coat. This may just take a half hour but I have had some take up to 2 hours.
Soak a couple of handfuls of alder chips in beer or water (1 hour or more).
Hot smoke them about 160-170 degrees for 3 hours. Mine came out moist with a slight salt/spice bite to it (perfect-as expected). Smoke longer for more of a smoked bite or a more dry fillet. Fun to sample as it goes along.
My homemade ceramic smoker can be dialed in to the degree without problem from wind or cold. It was negative 5 degrees in my garage during this batch I made last night. I highly recommend spending the $100 on materials. The only drawback is that it is somewhat fragile. The first minute of this youtube clip shows the construction. it rocks!
http://www.youtube.com/watch?v=_Ka2kpzTAL8&feature=related
-Boogs 
