Crumble the feta in a bowl. 

Chop and add the olives and basil.
Also add the lemon juice and the olive oil.
Season the mixture with pepper.

Cut the fillet open on the flesh side
by cutting lengthwise so that one
edge of the fillet is still attached to the skin.

Open the fillet like a book.

Place some feta stuffing in the middle with
a spoon, and save the rest for later.

Carefully close the fillet. Season lightly with salt.
Place the fillet on the smoking rack with the skin
side down. Start smoking at level 3.

Place a handful of smoking chips on the tray and
start smoking. When smoke begins to properly form,
drop the temperature to level 1 and smoke for
about 30–40 minutes.

Serve the rainbow trout with the rest of the stuffing
and for example a tomato-onion salad.