When we got back, we fired up the cold smoker. The cold smoker consists of my Weber Bullet, an electric burner from K-mart, and a stainless steel bowl in which heated hickory sawdust smolders.
However on this day instead of saw dust, I used the branches from a basil plant I had saved from the garden. I got the idea from The Herbfarm Cookbook, by Jerry Traunfeld, it's at the library go check it out.
I chopped the shrub into bits. By the handful, the basil burned for about an hour. Due to the cold outside temp, the smoker stayed around 100F. The basil had a light sweet smoke, an hour was all the smoke I wanted, so I took the fish inside.
I brushed them with a little canola oil then finished them to firm and flaky in a 250F oven, about 30 minutes.
Holy smokes is it good. Bonne Femme ate a whole filet during the taste test. The skin is very good too. Mix it up with some crème fraîche and some herbs or make rillettes and you got yourself a smoky canapé. But like I said most of this fish didn't even make it to the toast. To Conclude: You don't need to live near a fancy pants deli to live the high life, just fresh ingredients and something in your yard that can burn.