Mix marinade together in a bowl.

Remove all the bones you can see from the fillets.

Place marinade in a casserole dish and add the Steelhead fillets flesh side down.

Cover the Steelhead with plastic wrap then a piece of wood. Weigh it down with rocks or heavy tin cans. The idea is to put pressure on the fish to get the liquid out of the flesh.

Refrigerate for up to 24 hours.

Smoking Method:

Place the fillets on lightly-oiled smoker racks.

Put racks into the Bradley Smoker in the highest position away from the heat.

Using Alder flavour bisquettes, cold smoke the fish for approximately 2 hours making certain the damper is wide open.

To Serve:

Chill the fillets.

Slice as thinly as possible and serve with cheese and crackers or bagels, cream cheese and capers.