Caesar Dressing with Smoked Trout

1¼ cups egg yolks pasteurized
1 cup peeled garlic
¼ cup anchovies
1¾ pound smoked lake trout
½ ounce Tabasco
¼ bottle pickepepper sauce
¾ cup fresh lemon juice
2 cups red wine vinegar
3 tablespoons dry mustard
½ pound Parmesan cheese
¼ cup fresh ground black pepper
1½ quarts extra virgen olive oil
1½ quarts canola oil
¼ cup sugar
1/8 cup salt
Place all ingredients in a large container and puree until smooth using a stick blender. Taste with a leaf of romaine to check for salt.