First, smoke fish. In glass bowl, brine fish at least 6 hours or overnight with water, salt and sugar. Fish should be floating in bowl; if not, add more salt. Remove fish and pat dry.

In smoker, smoke fish between 175-200 degrees for 2 hours until flakey. Allow to cool, then crumble with hands, removing any bones from filet.

Prepare dip. In food processor, combine all dip ingredients plus 3 cups of crumbled, smoked fish. Pulse until combined and desired consistency is reached.

Serve chilled dip with crackers or gluten-free bread and hot sauce on the side. Keep refrigerated for up to 3 days.