Recipe: 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!


  • 1 applewood smoking chips
  • 1 fillet salmon
  • 1 fillet rainbow trout
  • 1 shallot
  • 4 small beetroots
  • 1 handful watercress
  • 1 tbsp horseradish sauce
  • 3 tbsp crème fraiche
  • 1 lemon
place salmon on smoker

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Add Salmon Flakes

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


Step 6


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

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