Gin-infused smoked salmon

PREPARATION 2-3 DAYS EQUIPMENT BAKING TRAY AND HOME SMOKING BOX

500G FILLET SCOTTISH SALMON, PREFERABLY THE BELLY/LOIN 300G TABLE SALT OR PURE DRIED VACUUM SALT

2 TBSP NORFOLK GIN OR, FOR A SWEETER FLAVOUR, TRY SLOE GIN

1 Take a deep baking tray and place a thin layer of salt to make a bed for the salmon to sit on skin-side down. Sprinkle the rest of the salt over the fish, until it’s covered with a layer ½cm thick. Place in the fridge for 12 hours to draw out the moisture.

2 Take the salmon out and wash off all the salt under cold water. Pat dry using paper towels.

3 Brush the topside of the fish with the Norfolk Gin or sloe gin. Do this slowly so it takes on the juniper flavour, then allow to sit for 30 minutes.

4 Light your cold smoker using oak chips. Follow the advice your smoker suggests for cold smoking salmon, as each one will be different. Generally, this stage will take between 10 and 15 hours, but you can smoke the fish for longer if you like a more smoky taste.

5 When smoking, check the weather forecast and make sure the ambient temperature won’t be higher than 20°C because the salmon will spoil. The ideal temperature is 16°C.

6 After smoking, place the salmon in the fridge for a couple of hours. This will help to firm up the flesh and trap the flavour. Then take it out, slice and enjoy.