Smoked Bluefish Salad Recipes

Steps:

• Sprinkle the bluefish fillet with the fine sea salt, put onto a tray and refrigerate uncovered for 12 to 15 hours.
• Pat the fish dry with a paper towel and put onto a clean, heatproof grilling tray. By this stage, the top should have developed a stickiness. (This is called pellicle, and it is good, as it will help the smoke stick.)
• Use a chimney starter to light 1 quart lump charcoal and let it burn until the coals glow red. Add ¾ of the charcoal to the grill on one side, and spread a handful of the drained wood chips over the top of the charcoal. Reserve the remaining charcoal in a metal bowl; you might use them later. Place the grate on the grill.
• Place the tray on the opposite side of the fire to make sure there is enough room and the tray is not near or on top of fire. Put the lid on top of the grill; it should read around 150 to 200 degrees. If the temperature is too high, take out a piece of charcoal with tongs and add it to your back-up bowl. Rotate the vents until they are three-quarters of the way closed at the bottom and the top.
• Smoke for 30 minutes. After 30 minutes have elapsed, check the chips and internal temperature of the fish; it should be right around 120 degrees. If it's lower, that's O.K. The grill will most likely need more chips, so add the last handful and cook with the lid on for another 15 to 30 minutes. If the temperature drops below 150 degrees inside the grill, add a few of the reserved coals to bring back the heat. After 45 minutes of smoking the fish, begin checking its internal temperature; it should be 145 degrees, and the fish should be lightly smoked. If necessary, add a few remaining coals to the fire and continue cooking. (If you go over 145 degrees, don't be alarmed, as the fat content of the fish allows it to handle a little more heat.)
• Take the fish off the grill and cool to room temperature. If you're not using the fish immediately, cover the trays in plastic wrap, then refrigerate.
• Prepare the salad: Flake the fish into large chunks, removing any bones or unwanted skin. In a large bowl, whisk together buttermilk, olive oil, garlic paste, lemon zest and juice and dill. Season with 1 teaspoon flaky sea salt.
• Coarsely chop the tomatoes and add them to the bowl along with the lettuce, red onion, flaked fish and caraway, mixing gently with your hands. Cut or break egg into quarters and layer the salad in a rustic serving bowl. Finish with a little extra flaky sea salt.

Steps:

• To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely.
• Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two.
• Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.

Steps:

• Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.

Steps:

• Remove racks from smokehouse and prepare fire (see instructions).
• In a mixing bowl combine all the seasonings except the pepper.
• Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
• Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
• Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.