Smoked Redfish with Avocado Creole Cream Cheese and Mirliton Slaw on Egg and Onion Buns

Sandwich Assembly Instructions:

1. Cut buns in half, smear bottoms with avocado creole cream cheese; top with smoked redfish and mirliton slaw.

Smoked Redfish Instructions:

1. Bring water, salt, brown sugar and bay leaves to a boil in a small pot and whisk to dissolve salt and sugar.
2. Remove from heat, let cool; pour over the fish filets in a non-reactive container. Refrigerate at least 2 hours or overnight, then remove from brine and place on a rack set over a baking pan.
3. Allow to dry on the rack in the refrigerator for an hour then smoke for about 10-15 minutes.
4. If cold smoking, you will need to finish cooking the fish in a 325 degree oven, or you can hot smoke until cooked.
5. Cut into 1½-oz pieces; reserve any extra for other use. (Be sure to check for bones.)

Avocado Creole Cream Cheese Instructions:

1. Mix together all the ingredients until well combined.

Mirliton Slaw Instructions:

1. In a small bowl mix together the lime juice, vinegar, garlic, oil, cumin seed, salt and pepper.
2. In a larger bowl combine the onion, poblano pepper, red cabbage, mirlitons, and cilantro. Stir or toss to mix thoroughly, then pour dressing over and taste.

Serving Suggestion: Serve with fresh fruit if desired.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.