I'll try to get you the regular smoked recipe, it's from my mom, but here's the candied recipe:
Of course the quantities are going to change depending on how many trout you do.
Make a dry brine of equal parts brown sugar, and plain salt. If you want you can add some spice (like Lowry's seasoning salt etc)
Place the fillets in a casserole dish (usually chop them up into bite size strips, two fingers together would be a good size), liberally cover the fillets with the dry brine (mix around), and leave in the fridge to cure for 36 hours.
Take them out, rinse with fresh cold water, and then place the fillets into a clean glass casserole dish with cold water for about 6 hours (again in the fridge) to pull some of the salt out. Change the water every couple of hours.
Take the fillets out, stick skewer sticks through the pieces, and hang them on a drying rack with the wooden sticks so that they aren't touching the rack, rather they are just hanging there. Leave for 5 or 6 hours (the fillets are going to get "tacky" and start to look "see-through" in this stage).
Smoke em up for 5-6 hours low low heat, take them off the smoke and brush a mix of honey/sriracha on them when they are done but still warm-ish. The honey will soak in and add to the flavor and the kick of the hot sauce will be nice with the smoke flavor.
Another good recipe that I haven't tried (process looks similar to the above though): https://www.youtube.com/watch?v=5TpK6P9CgIE
Works best with a nice Whiteswan laker!!! My truck, your boat, lets go.