In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
Arrange fish fillets in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour.
Remove from fridge and let stand for 20 mins.
Preheat Bradley Smoker to between 100-120°C. Using Alder flavour bisquettes smoke/cook for approximately 60mins, checking periodically to make certain you do not overcook.
8 ounces Smoked Snapper
(see below) or other smoked fish
8 ounces Cream Cheese,
at room temperature
1 Tblsp Dark Rum
1 Tblsp finely
chopped Scallion greens
1 tsp freshly
grated Lemon zest
¼ tsp Ground Allspice
Coarse Salt (sea or
kosher) and freshly ground black pepper
For the smoked
snapper:
1 ½ Pounds
fresh Snapper or other fish fillets
For the Brine:
¼ cup Brown Sugar
¼ cup coarse Salt
(sea or kosher)
1 Tblsp cracked Black
Peppercorns
3 Allspice Berries
3 Cloves
1 Cinnamon stick
2 Quarts water
½ cup Dark Rum
Bradley Flavour
Bisquettes – Apple
Directions
Run your fingers over the fish fillets, feeling for bones. Pull out any you find with kitchen tweezers. Trim off any dark portions from the skin side of the fillets using a sharp knife. (This is where the “fishy” flavour resides).
Place the brown sugar, salt, peppercorns, cloves, allspice, cinnamon, and water in a large deep bowl and whisk until the sugar and salt are dissolved. Add the fish, cover with plastic wrap, and brine in the refrigerator for 8 hours, turning several times.
Drain the fish in a colander and discard the brine. Rinse well under cold running water, drain, and blot dry with paper towels. Arrange the fish on one of the Bradley wire racks (oil it first) and place on a rimmed baking sheet. Let the snapper air-dry in the refrigerator until the surface feels tacky (1 hour).
Set up the Bradley Smoker and preheat to 121°C (250°F). using Apple Flavour Bisquettes. Smoke the snapper on its wire rack until bronzed with smoke and cooked through, 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes.
Transfer the snapper on its rack to a rimmed baking sheet to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Flake the smoked snapper into a food processor, discarding any skin or bones. Coarsely or finely chopped (your choice) by running the food processor in short bursts. Add the cream cheese, rum, scallions, lemon zest, allspice, and salt and pepper to taste; pulse to blend. This dip should be highly seasoned.
Transfer the dip to a serving bowl. Serve with grilled bread or your favourite crackers. Serves 6 to 8 as a starter.
Recipe
Compliments of Steven Raichlen and Bradley Smoker
Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
Stir in the pesto and Parmesan and remove from heat.
Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
Serve.
Recipe by Steve Cylka, compliments of
Bradley Smokers
Prepare your Cobb Cooker, light a Cobblestone and put on the Grill attachment. Leave to warm up whilst preparing scallops.
Wrap the bacon around each scallop nicely and secure tightly with a metal skewer. You may thread two of them on each skewer. Season both the surfaces of the scallop with some salt and cayenne pepper.
Place the bacon wrapped scallops on to the grill plate. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes.
Smoke for 20-35 minutes (depending on size of scallops) or until the scallops are just translucent and slightly firm. Do not overcook as the scallops with be rubbery and tasteless.
Whilst the scallops are smoking, melt the butter in a small saucepan over medium/low heat. Add the garlic, orange zest, orange juice, Worcestershire Sauce and parsley. Simmer for 5 minutes. Keep warm.
Serve the scallops hot with the warm citrus butter sauce.
