SMOKED SALMON

Salmon and eggs is my go-to breakfast – those handy M&S packets of hot-smoked salmon are basically the reason I’ll never get on to the property ladder. But my new smoker has made forking out a thing of the past. Just sprinkle 1½ tbsp woodchips into the smoker, season the fish with a squeeze of lemon and place it on top of the tray on a low flame. A satisfying curl of smoke came from the bourbon-smoked woodchips almost immediately. Twenty minutes later, I had a perfectly smoked fillet ready to eat.

DIY: Per serving: 101 cals • 15.2g protein • 0.3g carbs • 3.3g sat fat

SHOP-BOUGHT: Per serving: 176 cals • 21.4g protein • 0.3g carbs • 2g sat fat

FAFF FACTOR: 1/10

TIME COST: 20 mins

PURSE DAMAGE: £10 (plus smoker, £33)

WORTH IT? Yes, but proceed with caution. ‘Fish that you buy from the supermarket isn’t prepared with the intention of being smoked or cured,’ says dietitian Sophie Medlin (citydietitians.co.uk), who recommends using a trusted supplier who has confirmed you can eat the fish raw. But given that shop-bought hot-smoked packets can lose up to 50% of their folate and vitamins B6 and B12 through cooking, cooling and packaging, smoking your own could be more nutritious. Plus, your home will smell like you’ve had a Norwegian huntsman living in it for the past year – in a good way.