Smoked Salmon

Method

Pat the salmon fillet dry with kitchen paper and remove any pin bones with tweezers. Combine sea salt, caster sugar, crushed peppercorns and chopped dill, then rub this cure generously over the flesh side of the salmon. Wrap in cling film and refrigerate for 12-24 hours, during which time the cure will draw out moisture. Rinse the salmon thoroughly under cold water and pat dry completely. Soak the birch wood chips in water for 2 hours, then drain. Set up a cold smoker or smoke box, ensuring the temperature stays between 20-30°C, and smoke the salmon for 6-8 hours until golden and firm. Allow to cool, then slice thinly at an angle with a sharp knife and serve immediately.