I usually do a quick overnight dry brine with salt and sugar to pull some of the liquid out, rise the fillets, pat them dry and let them rest in the fridge for an hour. I pat them once again and put either cracked black pepper on them or just leave them be. Throw them in my electric smoker until they feel firm and finished. I usually do this for larger rainbow trout fillets but I imagine they would be awesome with lake trout as well! Hardest part is not eating them on the smoker.
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