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DIY SMOKED FISH

A new toy... we had a play with a home smoker to create some gorgeous whisky oak smoked trout and salmon... then served it on a beautiful bed of salad. All done in Barry's Nan's garden!

INGREDIENTS

STEP-BY-STEP-GUIDE

PLACE SALMON ON SMOKER

Scatter a handful of woodchips on to the base of your smoker or deep heatproof dish with lid or wok. Season and trout fillets with salt and pepper. Lay the salmon on a wire rack and sit that inside the smoker.

COVER SMOKER

Heat the chips using a meths burner until they begin to smolder. Cover the tray or smoker with it’s lid and leave to smoke the salmon for 10-12 minutes, depending on the degree of smokiness you want.

PREP TOPPINGS

Peel and finely slice the shallots. Chunk the beetroot into bite-sized pieces. Beat the crème fraiche with the horseradish and the juice of the lemon. Season the crème fraiche with salt and pepper.

ARRANGE WATERCRESS

Arrange a bed of watercress onto a serving platter or board and scatter the the shallot slices and beetroot around.

ADD SALMON FLAKES

Flake the hot smoked salmon and/or trout over the salad.

SERVE

Dot small amounts of the crème fraiche around, drizzle with a little olive oil and serve immediately with fresh bread. serves 4