Smoked Halibut Salad

This is similar to classic tuna salad, but the smoked halibut amps it up to 11. Feel free to substitute salmon, trout, or another fish. Spread it on crackers for an appetizer or on bread for a sandwich.

Makes about 2 servings

Takes 20 minutes

• 8 ounces fresh halibut fillets
• ⅛ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• ½ cup mayonnaise
• Juice of 1 lemon
• 1 celery stalk, minced
• 1½ tablespoons minced onion
• 1 tablespoon minced sweet pickle or pickle relish
• 2 pinches of curry powder
• 2 hard-boiled large eggs

1. Prep. Season the fish with the salt and pepper.

2. Fire up. Get your smoker up to 225°F or set up the grill for two-zone cooking and shoot for about 225°F on the indirect side. Add a mild wood for smoke.

3. Cook. Put the fish in the smoke. If you will eat the fish within 1 day, smoke it until its internal temperature hits 140 to 145°F. If it will be in the fridge for a few days, cook it to 160°F. Remove the halibut from the smoker and refrigerate until cold.

4. Serve. In a bowl, whisk together the mayonnaise, lemon juice, celery, onion, pickle, and curry powder. Flake the chilled fish into bite-size chunks, making sure there are no bones. Using an egg slicer or a knife, chop the eggs into small pieces. Gently fold the fish and eggs into the mayonnaise dressing. Taste, adjust the seasonings if necessary, then serve.