| Pour
the apple cider into a large, deep, Tupperware container.
Add the pickling spice, salt and peppercorns. Stir the brine
to incorporate the salt and apple cider. Place
the smelt in the brine, then seal the container with an
airtight lid. Place the container in the refrigerator and
let chill overnight.
The
next day, prepare a charcoal barbecue grill or smoker.
Rub
a cookie drying rack with some oil. Remove the smelt from
the brine and drain the smelt on paper towels. Place the
smelt in one layer on the cookie rack.
Place
the rack of smelt on the top of the barbecue, then cover
the barbecue and smoke the smelt until done, about 40 minutes.
Remove
the smelt from the barbecue and let cool before gently removing
the smelt from the rack.
Place
the smelt in an airtight container. Cover and refrigerate
until they are well-chilled, about 5 hours. Serve cold.
For
the tartar sauce, place the eggs, lemon juice, salt and
pepper to taste in a blender. Process just until ingredients
are combined, about 20 seconds.
With
the blender running at low speed, slowly drizzle in the
olive oil in a slow steady stream. Continue to add enough
olive oil until the mayonnaise thickens. This will take
about 2-3minutes.
Stir
in the capers and chopped dill pickle.
Refrigerate
the tartar sauce at least one hour before using to allow
it to cool and the oil to set.
Serve
the smoked smelt in a paper lined basket with a bowl of
tartar sauce on the side.
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