Preheat smoker to 225 degree, we used apple wood, a fruit wood adds a nice touch. Trout cooks fast, to maximize flavor best to use a low cooking temperature.
Remove bones from trout fillet, if not already done.
Brush all four trout fillets with EVOO and sprinkle with salt.
Place upon smoker and cook for roughly 25 minutes.
Remove and serve, sprinkle a dusting of the maldon salt prior to service.
Notes
Handy video tutorial on how to fillet a whole trout: https://www.youtube.com/watch?time_continue=22&v=4c0AZFz6rjU