DIY hot smoked salmon
You'll need 1 1/2 cups manuka woodchips to smoke.
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- Place salmon, skin side up in a plastic container large enough to accommodate the salmon. (Cut the salmon in half if necessary)
- To make the brine, whisk sugar, salt and water together in a bowl and pour over the salmon. Cover container with lid or plastic wrap and place in fridge overnight or a minimum of 3 hours.
- Place a sheet of aluminium foil in the bottom of a stainless steel smoker (available at most camping or hardware stores) and sprinkle 1 1/2 cups manuka woodchips evenly over the foil.
- Remove salmon from brine and place skin side down on a smoking rack in the smoker. Cover smoker with lid and place over a medium-high gas flame on your barbecue, or place smoker on the ground outside and light a small dish of methylated spirits underneath. Place a weight on top of the lid to prevent too much smoke escaping if required. Smoke for 12-15 minutes until salmon is just cooked and able to be flaked.
- Remove salmon from the smoker. Remove pin-bones with tweezers. Turn salmon over and remove skin and the blood-line. Best eaten on the day, otherwise refrigerate in an airtight container for up to 4 days.
I sauteed some potatoes in advance and flashed them in a hot oven just before serving to save time. Place some potatoes on the plate first then a couple of pieces of hot smoked salmon, a few lightly dressed salad leaves and finish with another piece of salmon on top. Top it all with a spoon of creme fraiche and a drizzle of new season olive oil. Easy!