I filleted and smoked some trout using the soy sauce brine at
http://www.3men.com/smoked.htm. It came out pretty well but didn't look
that pretty, and I'm serving gravlax as well, so I did some reading in _How
to Cook Everything_ by Mark Bittman. I made some aioli (mayo with garlic),
added some wasabi instead of the dry mustard in the recipe (because I could
find one and not the other in the kitchen cabinet) and the tossed the trout
into the food processor as well.

The result is a nice smoked trout wasabi aioli spread - great on Triscuits.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"