I have only smoked one sea trout to be honest, and that was one that i froze at the start of last season .It was ok but not near so good as the ones i have sent to the fishmongers .But then Rome wasnt built in a day any advice welcomed .
For best results on smoking your catch, the preparation is a must. You have to "brine" the fish first, which means soaking it overnight in a salt, soy sauce (or Worcester) and brown sugar solution. After this, rinse thoroughly and dry either naturally for around 45mins or dabbing with kitchen roll. When completely dry, place in the pre-heated smoker, as you are using a hot smoker. Depending on the amount you are smoking, a fillet of around a pound in weight will take between 12 and 15 minutes to smoke, for more than 1 fillet add between 3 and 5 minutes per fillet. Hope this helps.