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This is my new favourite thing to make. Hot smoked salmon Shout out to @westonsfishradlett for advice on how to cook this gorgeous fish Recipe: Half side of salmon cut to fit your smoker. For the brine: 200g dark brown sugar 100g sea salt 500ml water Brine fish in a shallow dish for 8 hours. Drain, rinse and pat dry the fish then place skin down on a wire rack in the fridge overnight. For the dry rub: 50g brown sugar 1 tbsp salt 1 tbsp paprika Black pepper to taste Prepare the smoker, and place
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Short videos

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