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.
Juice of 3 lemons
1/2 cup butter, melted
2 tablespoons Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon chopped parsley
2 cups sour cream
1 tablespoon horseradish
2 teaspoons lemon juice
1/4 teaspoon lemon-pepper seasoning
Salt, to taste
1 tablespoon chopped chives or 1 teaspoon dill seed or fresh dill
Fish: Sprinkle fish with garlic salt and lemon-pepper seasoning.
next 5 ingredients to make basting sauce.
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.
Cool, refrigerate and serve with Horseradish Sauce.
Horseradish Sauce: Mix together all ingredients and spoon into bowl. Sprinkle