Smoked Shad with Horseradish Cream

2 pounds shad filet
2 tablespoons lemon juice
3 tablespoons fresh basil or parsley, julienned
rind of two lemons, julienned
fresh cracked pepper

Top filet with ingredients and put on a smoker for 25 to 30 minutes and until shad reaches a minimum 145 degrees. Top with horseradish cream (see below). Serves 6 as an appetizer.

Horseradish Cream

 (For topping on Smoked Shad)

2 cups sour cream
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon mayonnaise
1 tablespoon horseradish
2 apples, peeled, seeded and grated with potato grater

Combine all ingredients and serve on top of smoked shad.