Place wood chippings in a metal tray and fit an oiled grill rack 5cm above the base.
Oil and season trout fillets then place them skin-side down on the rack.
Seal the tray tightly with a double layer of heavy-duty foil without touching the fish.
Heat the tray on a high gas flame for two minutes in a well-ventilated area.
Puncture a hole in the foil to release smoke and let the fish rest off the heat.
Gently heat oil, vinegar, and shallots until the liquid is absorbed.
Boil garden peas until tender, drain them, and mix with the shallots and fresh mint.
Boil frozen peas until tender and bring cream to a boil in a separate large pan.
Drain the peas, add them to the warm cream, and cook for two more minutes.
Blend the pea and cream mixture until smooth and pass through a fine sieve.
Serve trout atop the pea purée with salad on the side and a garnish of pea shoots.