Hot Smoked Whitefish

Hot Smoked Whitefish

1 L Water
¼ C Kosher Salt
¼ C White Sugar
Lemon Zest from one Lemon
1 Side Whitefish

Bring to a boil, then turn off and allow to cool. Brine fish for 4 hours. Dry fish with paper towels, then hot smoke for approximately 20 – 30 minutes, until fish reaches internal temperature of 65C

1 side Smoked Whitefish
1 T Mayo
2 T Sour Cream
1 t Grainy Mustard
1 T Capers, chopped
1 T Olives, chopped
Lemon Zest from one Lemon
1 bunch Parsley
1 bunch Chives
Salt and Pepper to taste

Flake smoked whitefish into a bowl. Add all other ingredients and mix thoroughly. Place mixture a top your favourite cracker or kettle chip.

Wine Pairing:
Vineland Estates Winery
2013 North Sauvignon Blanc