Quick-Smoked Fish

Directions

1. 1
   Line a 9-by-13-inch roasting pan with foil; spread with the applewood chips.
2. 2
   Cover loosely with foil and char over moderately low heat until heavy smoke gives way to light wisps, about 7 minutes.
3. 3
   Place the trout fillets skin side down on an oiled rack set 2 inches above the chips.
4. 4
   Season the fish with salt and cover with foil; smoke over low heat until just cooked, 5 minutes.
5. 5
   Remove the skins, transfer the fish fillets to plates and serve.