• 1/2 Cup salt

• 1/3 Cup brown sugar

• Quart cold water

• Cup vodka

• 1 Whole Whitefish, Gutted, Skin-On

• 1/2 Cup celery, diced

• 1/2 Cup red onion, diced

• Tablespoon lemon juice

• 1 1/2 Tablespoon Fresh Dill, Minced

• 3/4 Cup mayonnaise

• 1/4 Cup sour cream

• 1/2 Teaspoon freshly ground black pepper

Steps

1

Prepare the brine: Combine salt, brown sugar, water, and vodka (if using), in a large shallow container such as a roasting pan.

2

Add the fish, cover and refrigerate for 8 to 12 hours. Remove the fish from the brine and rinse thoroughly, inside and out, under cold running water. Pat dry with paper towels. Discard the brine.

3

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

4

Place the fish on the grill grate. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke.

5

Smoke the fish for 3 to 4 hours, or until it flakes easily when pressed with a fork and has an internal temperature of 150℉. Let cool, then wrap in plastic wrap and refrigerate.

6

Salad: Remove the skin and break the fish into flakes; remove any pin bones you find.

7

Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.

8

To serve, mound the salad into leaves of lettuce or radicchio and accompany with bagels or bagel chips, crackers, or cocktail breads.