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1
Sprinkle the bluefish fillet with the fine sea salt, put onto a tray and refrigerate uncovered for 12 to 15 hours.
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2
Pat the fish dry with a paper towel and put onto a clean, heatproof grilling tray.
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3
By this stage, the top should have developed a stickiness.
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4
(This is called pellicle, and it is good, as it will help the smoke stick.)
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5
Use a chimney starter to light 1 quart lump charcoal and let it burn until the coals glow red.
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6
Add 3/4 of the charcoal to the grill on one side, and spread a handful of the drained wood chips over the top of the charcoal.
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7
Reserve the remaining charcoal in a metal bowl; you might use them later.
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8
Place the grate on the grill.
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9
Place the tray on the opposite side of the fire to make sure there is enough room and the tray is not near or on top of fire.
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10
Put the lid on top of the grill; it should read around 150 to 200 degrees.
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11
If the temperature is too high, take out a piece of charcoal with tongs and add it to your back-up bowl.
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12
Rotate the vents until they are three-quarters of the way closed at the bottom and the top.
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13
Smoke for 30 minutes.
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14
After 30 minutes have elapsed, check the chips and internal temperature of the fish; it should be right around 120 degrees.
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15
If it's lower, that's O.K.
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16
The grill will most likely need more chips, so add the last handful and cook with the lid on for another 15 to 30 minutes.
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17
If the temperature drops below 150 degrees inside the grill, add a few of the reserved coals to bring back the heat.
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18
After 45 minutes of smoking the fish, begin checking its internal temperature; it should be 145 degrees, and the fish should be lightly smoked.
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19
If necessary, add a few remaining coals to the fire and continue cooking.
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20
(If you go over 145 degrees, don't be alarmed, as the fat content of the fish allows it to handle a little more heat.)
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21
Take the fish off the grill and cool to room temperature.
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22
If youre not using the fish immediately, cover the trays in plastic wrap, then refrigerate.
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23
Prepare the salad: Flake the fish into large chunks, removing any bones or unwanted skin.
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24
In a large bowl, whisk together buttermilk, olive oil, garlic paste, lemon zest and juice and dill.
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25
Season with 1 teaspoon flaky sea salt.
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26
Coarsely chop the tomatoes and add them to the bowl along with the lettuce, red onion, flaked fish and caraway, mixing gently with your hands.
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27
Cut or break egg into quarters and layer the salad in a rustic serving bowl.
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28
Finish with a little extra flaky sea salt.
