Smoked Fish Appetizer

This is one recipe I saved from posting and is a superb indulgence for holiday quests. The fish should be smoked before hand making preparation fast and simple on the day of the party. This is also a good appetizer using lobster tails and if you have a mess of them lying around, be sure to invite me over for a few. The original recipe is for an entrée, but I do so enjoy it this way. Hope you do too!


Smoked Fish Appetizer with Horseradish Sauce

2 to 3 pounds fillets of firm fish (King Mackerel works really well)
Salt and pepper
1/4 pound butter, melted
1/2 teaspoon garlic powder
Juice of 1 lemon
2 tablespoons Worcestershire

Sorry, no photo available.

Quick Horseradish Sauce
1/2 pint sour cream
1 - .7 oz package dry garlic salad dressing mix
Horseradish to taste
Dash or two of cayenne

You can cook this several ways: in a smoker, on a charcoal fire pit or on a gas grill. But whichever, make sure to use a box with wood chips for the needed smoke. Prepare a medium-low fire and cover the rack with aluminum foil. Poke several holes in the foil (omit foil for lobster).

Make a basting sauce by stirring the butter, garlic powder, lemon juice and Worcestershire in a small bowl.

Salt and pepper the fillets. Place fillets on the foil and cook the fish basting with the sauce often. Check fish after 15 minutes, the flesh should be white all the way through and juices run clear. Continue cooking until done, about 20 to 30 minutes depending on the heat and size of the fillets.

To serve as an appetizer, chill fish overnight. Combine ingredients for the sauce and refrigerate for several hours.

To serve, slice fish in slivers, place on crackers or toast points and top with the sauce.