How to Hot-Smoke Fish
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
SERVES
4
PEOPLE
Ingredients
4-6 portions of wild salmon, trout, haddock, mackerel or hake
pure salt (not table salt)
Method
Lay the fish fillets, flesh side up, on a tray and sprinkle the fish with pure salt as though you were seasoning generously. Be careful as it’s easy to over-salt if the fillets are thin.
Depending on the thickness of the fish, leave for at least an hour but not more than three hours. Dry the fillets with kitchen paper, place on a wire rack and leave to dry in a cool, airy place for 30 minutes. Sprinkle two tablespoons of sawdust (I use apple wood) on the base of a rectangular biscuit cookie or smoking box.
Put a wire rack into the tin and lay the fish, flesh side up, on top. Put the box over a medium gas flame for a minute or so until the sawdust starts to smoulder. Cover the box.
Reduce the heat and smoke for 4-7 minutes depending on the thickness of the fish. Turn off the heat and leave the fish to sit in the tin/smoked unopened for four minutes.
Careful, it’s easy to over smoke!
Remove from the box and use as desired.
