Smoked Trout - cooking recipe

Ingredients

For the brine
2 onions, unpeeled and quartered
2 bunches dill (or 2 tablespoons dried dill)
2 bunches parsley (about 1 cup)
6 garlic cloves, unpeeled
3 shallots, unpeeled
1 (4 inch) ginger, unpeeled
1 1/4 cups soy sauce
1 cup wine (red or white)
1/2 cup brown sugar
2 tablespoons kosher salt (or other coarse salt)
2 tablespoons onion powder
4 cloves
3 bay leaves
1 teaspoon garlic powder
1/4 teaspoon mace
For the fish
1 samon trout, 10-12 pounds (or 10 (8-10 ounce)
For the grill
5 lbs hickory chips (or other wood chips)
charcoal, briquets
cooking spray or vegetable oil
Garnish
2 heads lettuce
2 onions
3 eggs
1/4 cup capers, drained
3 lemons
For the Horseradish sauce (recipe is below)
3 tablespoons dill (or 1 tablespoon dried dill)
1 tablespoon green peppercorn, drained and crushed
1 teaspoon onion powder
1 dash ground red pepper
1 dash mace
2 cups sour cream
1/2 cup grated fresh horseradish
paprika, garnish

Preparation

To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
Soak hickory chips overnight in water.
To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
Set drip pans opposite briquets.
Remove fish from brine and wipe dry.
Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.