Place 1 – 2 tsp. of fine wood chips on the bottom of the smoker. Place the drip tray on
top of the chips and place the rack on top of the drip tray. Season the trout fillets on both
sides with salt and pepper, and place, skin-side down, on the rack.
Place the smoker over medium-high heat and wait until you see smoke. Once the smoke
appears, cover the smoker and smoke for 12 minutes. Turn the heat off and let the trout
remain in the smoker, covered, for an additional 12 minutes.
Meanwhile, prepare the vinaigrette by whisking together the lemon juice, mustard, salt,
and pepper. Whisk in the olive oil and herbs.
Place the mixed greens in a large bowl. Crumble the goat cheese and add to the greens.
Dress lightly with the vinaigrette and toss. Place the greens on four plates. Break the
smoked trout into chunks and place on top of the greens
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