Memorial Day weekend signifies the start of grilling season. Naturally, burgers and hot dogs come to mind, but what about smoked trout? After all, we’re in the midst of trout season here in Central PA. And at Tröegs, we’ve always looking for an excuse to fire up the ol’ smoker. Today, Sous Chef Matt prepares wood smoked trout for a creative Snack Bar large plate dish. Our trout finds its way downstream from Lebanon County, where we source these beauties from Limestone Springs Trout Hatchery and Fishing Preserve. To prepare this dish, Matt first brines the fish with water, salt, brown sugar, and pie spices for 48 hours. Once dressed, it’s off to the smoker, where we wood smoke the fish at a high temperature to cook through. However, we serve the dish chilled with pickled deviled eggs and asparagus, then garnish with radish, trout roe and crème fraiche. Pair this flavorful wood smoked delicacy with our tried-and-true Pale Ale, a Tröegs Brewery classic for a memorable holiday meal.