How to Hot-Smoke Fish

Name: How to Hot-Smoke Fish
Yield: 4
Ingredients: 4-6 portions of wild salmon, trout, haddock, mackerel or hake; pure salt (not table salt)

Recipe by: Darina Allen

You don’t need any special equipment – a biscuit tin will do. The salt draws out excess moisture and inhibits the growth of bacteria. Both salt and smoke preserve. One you master the simple technique of hot-smoking, how about attempting to smoke chicken o