Smoked Fish Brunch Board

Ingredients

• 2 (1-pound) skin-on side of steelhead trout or arctic char or 4 (8-ounce) skin-on trout fillets, pin bones removed
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon coarsely ground pink peppercorns
• 1/2 teaspoon crushed red pepper
• 3 or 4 dill sprigs
• 1/4 teaspoon flaky sea salt
• Lemon wedges, crackers, chopped hard-cooked eggs, caperberries, cornichons, radishes, and horseradish sour cream, for serving

Steps

1. Measure out 2 sheets of heavy-duty aluminum foil that are 6 inches longer than the fish, and place them on a rimless baking sheet. Place the fish, skin side down, on the foil with 3 inches of excess on either side; drizzle with oil to coat. Sprinkle fish with salt, pink pepper, and red pepper; top with dill sprigs. Let fish stand at room temperature while you prepare the grill, at least 10 minutes.
2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a layer of fine gray ash, use tongs to remove the cooking grate. Place a drip pan filled with 1 inch of warm water on the side with no coals, and add 2 cups cherry wood chips. Return the cooking grate, and let it preheat to 300°F.
3. When the fire begins to produce a steady stream of smoke, place the fish on foil on grill grates over indirect heat. Close grill, vent the grill for smoking, and smoke until fish registers 140°F, about 20 minutes, rotating fish halfway through cooking (using excess foil as handles). When the fish is cooked (it will feel just firm to the touch and flake easily with a fork), carefully slide the foil and fish back onto the baking sheet; let it rest 10 minutes. Sprinkle with flaky salt, and serve with desired accoutrements.