SMOKED MINT TROUT

Combine the mint, maple syrup, salt, pepper, lemons and oil in a blender and process to a smooth purée.

Add trout and sauce into a resealable bag and refrigerate for 4 hours.

Bring trout to room temperature.

Prepare the smoker with wet and dry cherry wood.

Place trout on oil grilled, skin side down. Close lid and smoke for one hour.

After 45 minutes, base trout with mint tea and continue smoking.