Step

• 1

  Prepare the brine: Combine salt, brown sugar, water, and vodka (if using), in a large shallow container such as a roasting pan.

• 2

  Add the fish, cover and refrigerate for 8 to 12 hours. 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 temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  00:15

• 4

  Place the fish on the grill grate. Tuck 2 or 3 balls of foil in the cavity so the interior gets more exposure to the smoke.

• 5

  Smoke the fish for 3 to 4 hours, or until it flakes easily when pressed with a fork and has an internal temperature of 150℉. Let cool, then wrap in plastic wrap and refrigerate.

  150 ˚F / 66 ˚C

• 6

  Salad: Remove the skin and break the fish into flakes; remove any pin bones you find.

• 7

  Add the celery, red onion, lemon juice, dill, mayonnaise, sour cream, and pepper. Stir gently with a rubber spatula to combine.

• 8

  To serve, mound the salad into leaves of lettuce or radicchio and accompany with bagels or bagel chips, crackers, or cocktail breads.