Ingredients

3 whole, medium trout, butterflied and pin bones removed
1 tablespoon fresh thyme
Salt and pepper to taste
Olive oil, as needed
6 cups mixed salad greens, such as arugula and Boston lettuce
3 tablespoons chopped scallions

For the dressing:
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/8 teaspoon dry mustard
Salt and pepper to taste

Directions

Soak three wooden skewers and several handfuls of hardwood chips (for grilling) in water for 20 to 30 minutes. Meanwhile, prepare charcoal fire. When coals are gray, sprinkle the soaked wood chips over them.

Season the cavities of the trout with thyme, salt and pepper. Close cavities and secure with skewers.

Oil the outsides of the fish and grill, covered, until done, about 4 to 5 minutes on each side. Cool fish until it can be handled, then remove skewers. Remove skin and flake meat; reserve.

Combine ingredients for dressing; whisk until blended. Toss with greens. Divide greens among six plates. Arrange smoked trout on top. Garnish with chopped scallions. Makes 6 servings.