By Helen Witty and Elizabeth Schneider
It is impractical—nearly impossible—to home-cure and smoke a whole side of salmon in the Scottish (or even the Nova Scotian) manner. You can, however, create succulent smoked salmon that can be used in the same ways as the magnificent (and magnificently expensive) imported kinds.
The finished fish will be lightly salted and as lightly or assertively smoke-flavored as you wish. It will be more fibrous and without the translucence of the Scottish salmon. It is, in fact, a kind of kipp