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Chilled Smoked Fish
with Horseradish Sauce


The fish makes an excellent buffet dish. For an appetizer, serve a piece of smoked fish on a Melba round with a dab of sauce on top.



Horseradish Sauce


  1. Fish: Sprinkle fish with garlic salt and lemon-pepper seasoning.
  2. Combine next 5 ingredients to make basting sauce.
  3. Place aluminum foil over tail and head of fish and smoke on covered grill over low fire (to which wet hickory chips have been added) for about 1 hour. Baste every 15 minutes. Do not overcook. Fish should flake easily.
  4. Cool, refrigerate and serve with Horseradish Sauce.
  5. Horseradish Sauce: Mix together all ingredients and spoon into bowl. Sprinkle with paprika.

Yields about 1 serving per pound | 2 cups sauce


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