Steps

• 1

  Make the brine. In a large shallow container such as a roasting pan, combine the salt, brown sugar, water, and vodka, if using. Add the fish to the brine, cover, and refrigerate for 8-12 hours.

• 2

  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 the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 4

  Insert the probe horizontally into the thickest part of the fish. Place the fish directly on the grill grates. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke. Close the lid and smoke the fish for 3-4 hours, or until it flakes easily when pressed with a fork and the internal temperature reaches 150°F.

  165 ˚F / 74 ˚C

  150 ˚F / 66 ˚C

  03:00

  Super Smoke

• 5

  Remove the fish from the grill. Let cool, then wrap in plastic wrap and refrigerate until chilled or ready to serve.

• 6

  Make the salad. Remove the skin and break the fish into flakes, removing and discarding any pin bones. Place the fish in medium bowl, and add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.

• 7

  To serve, mound the salad into leaves of lettuce or radicchio and accompany with bagels or bagel chips, crackers, or cocktail breads. Garnish with sprigs of fresh dill. Enjoy!