Smoked Fish and Blue Cheese Pizza

Rum and Maple Smoked Kingfish / Smoked Fish, Leek and Blue Cheese Pizza.

To smoke the fish:

• Liberally salt fish then give it a coating of maple syrup
• Seal in a container in the fridge for a day or two
• Wipe excess moisture off fish
• Let air dry until tacky (about three hours)
• Paint on a layer of spiced rum (have a shot yourself)
• I smoked this lot in a Weber Q for around 20mins and I’m really happy with it.

To make the pizza:

• Mix together cream cheese, dill and a little amount of lemon juice
• Add to the base as a sauce (I wanted to make a base but the supermarket had no flour. I brought some sprouted seed ones as it’s all they had)
• Top cream cheese base sauce with smoked fish
• Add crumbled blue cheese
• Add finely sliced leek
• Add chopped spinach
• Add mozzarella
• Add lemon zest
• I cooked this in a very hot bbq for around 18mins
• Finish with some rocket and S+P

The smoked fish turned out awesome in the Weber, I used the Q2200 and the smoking kit. It took a while to get it smoking but when it did it WENT, in fact, I had a little fire. The fish was really moist and flavourful. Thanks for all the tips on using the Maple Syrup – I don’t think I’d go back to using sugar now. I’d like to try a lower heat for a longer time next round.