Smoked Stuffed Trout with Smoky Garlic and Lime Mayo

Ingredients

• 1 kg hickory or other dense woodchips soaked in cold water for 1 hour, drained
• 1 lime, thinly sliced
• 1 fennel bulb, thinly sliced, fronds reserved
• 2 limes, thinly sliced
• 2 rainbow trout (about 500gm each)
• 1 baby red cos lettuce, cut into wedges
• Juice of 1 lime
• 1 tbsp extra-virgin olive oil
• Garlic and lime mayonnaise
• 1 garlic head
• 60 ml lime juice (¼ cup)
• 2 egg yolks
• 1 tsp Dijon mustard
• 300 ml olive oil