Smoky, salty, and a little bit spicy.
Create a 10% brine solution by dissolving 4.6 ounces of salt into 5 cups of water. Add the fish and refrigerate for one hour.
Remove the fish from the brine solution and pat dry with a paper towel. Place on a rack and refrigerate uncovered overnight. Smoke fish for 20 minutes over charcoal and woodchips.
In a mixing bowl, combine the mayo, cream cheese, and creme fraiche and whisk. Fold in the scallions, shallots, lemon zest and juice, and hot sauce.
Add the smoked fish and mix well. Serve with pumpernickel toast and pickles or pickled vegetables.