Remove pin bones, line a 1/3 pan with plastic wrap, place the fillet on the plastic wrap, skin side down.
Pour the gin evenly over the trout. Combine kosher salt, sugar, and peppercorns together in a small bowl.
Spread the mixture evenly over the entire surface of the trout.
Cover fillet with plastic wrap and place another 1/3 pan on top. Weigh down 1/3 pan to press trout.
Cure refrigerated trout overnight.
The next day remove the trout, wash off the cure and place back in the third pan.
Cover tightly with plastic wrap and pump full of smoke using the Aladdin smoking gun.
Return to walkin and let sit until all of the smoke has dissipated and been absorbed, about 3 hours.
Skin fillet and small dice trout.