In a bowl, combine salt with next 4 ingredients and mix well. Rub mixture on trout, inside and out. Place rubbed fish in a dish, cover and refrigerate for 12 hours. Remove fish and place on a rack in the refrigerator, uncovered for 1 hour to glaze. Place fish in a low-heat (160 – 170 degrees) smoker or barbecue for 1 hour or until cooked throughout. Allow to cool and remove skin and skeleton. Arrange on a platter with fruit, cheese and Herb and Lime Mayonnaise.