Add all ingredients together and mix well. Place trimmed fish in the brine mixture and leave in the fridge overnight.
Mix all together and blitz in a food processor, rub generously over fish before it goes in the smoker.
Smoke kingfish at 50 degrees C on super-smoke setting for 30 mins, take out and let rest.
Add everything into a small saucepan and cook for approx. 15 mins or until soft. Remove the cinnamon stick before serving.
Add everything in a bowl and mix well.
Toast your sourdough then give a generous smear of the horse radish cream. Flake the kingfish pastrami on top, add a spoon of beetroot relish, freshly picked dill and sliced pickled onions.