Hot Smoked Trout with Pickled Cipollini Onions

Ingredient:

• 7 ounces fresh cipollini onions, peeled, thinly sliced crosswise, and separated into rings (about 1 1/4 cups)
• 1 small (2-ounce) red beet, peeled and quartered
• 1 star anise
• 1/3 cup rice vinegar
• 3 tablespoons water
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• Onion Puree
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced (about 3 cups)
• 3 to 4 tablespoons water, divided, plus more as needed
• 1 tablespoon sherry vinegar
• 1/4 teaspoon kosher salt
• Black pepper, to taste
• Onion Marmalade
• 1 teaspoon olive oil
• 1/4 cup finely chopped yellow onion (about 1 small onion)
• 1/2 cup water
• 1/4 cup red wine vinegar
• 1/4 cup dry red wine
• 1/4 cup ruby port
• 1/4 teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt
• Black pepper, to taste
• Smoked Trout
• 1 cup applewood chips, soaked in water for 30 minutes
• Olive oil
• 4 (3-ounce) skin-on trout fillets, patted dry
• 1 teaspoon kosher salt
• Additional Ingredients
• Extra-virgin olive oil
• Flaky sea salt
• 1 tablespoon finely chopped fresh chives
• Pickled Cipollini Onions