Prep Time
15m
Cooking Time
45m - 1h
Serves
2-4
Fuel
Charcoal
Ingredients
Dill and Lemon Yoghurt
Garnish
Method
01.
Heat your smoker 150 degrees (°C) with an even and consistent level of smoke.
02.
Season the cavity of the fish with sugar, salt and pepper.
03.
Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.
04.
In a bowl mix together the ingredients for the dill and lemon yoghurt.
05.
Once the fish is cooked allow to cool slightly.
05.
Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.
