Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla extract together and refrigerate for 1 day. Place trout in brine for 30 minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place trout in smoker. Cold smoke for 30 minutes at 90 degrees. Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout when ready to assemble. Heat saute skillet with minimal amount of vegetable oil. Saute skin side up over medium heat for 1 minute and then repeat process with skin side down. Remove from skillet and remove skin prior to service.
Recipe courtesy of The Greenbrier