To prepare the fish for smoking: mix the salt and sugar together and sprinkle approximately 1 teaspoon of the mixture on each fillet. Cover and let the fish cure at room temperature for 1/2 hour and up to two hours.
In a small bowl combine the lemon juice and zest. Slowly drizzle in the olive oil, whisking continuously. Season vinaigrette with salt and freshly ground pepper and reserve.
Toss carrots and endive together and set aside.
Smoke fish fillets in the stovetop smoker as the instructions direct, for 10-15 minutes, or until done. Lightly dress the salad with the vinaigrette and season with salt and pepper.
Remove the fillets from the smoker and serve with the endive-carrot salad and a dollop of seasoned crème fraiche.
Recipe provided by Chef Shellie Kark, Kitchencue
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