Take the fillets off the trout (skin on) and pin bone them.
Mix the fennel, coriander seeds, cumin and black pepper with the brown sugar, add bourbon to form a sticky paste and apply to the flesh side of the fish. This can be done the night before allowing the fish to marinate overnight in the fridge for maximum taste.
Soak the manuka chips in a 4:1 mixture of water and bourbon for at least an hour. Dry off the chips (use a sieve) and add to the bottom of your smoker.
Put the smoker on the heat and wait till the chips start to smoke, not steam. You will smell this start to happen.
Add the fish to the smoker and cover for seven to eight minutes or longer for larger fish.
Combine the salad ingredients with a generous amount of quality olive oil and a squeeze of lemon juice.
Plating Up
Add a couple of tablespoons of the mix crème fresh and chives to the plate, break the smoked trout into large pieces and scatter over the plate. Top with salad and serve.
