Wood-Smoked Perch

• 2 perch fillets (about 200 g/7 oz each), skin on
• Salt

Gently rub the perch fillets all over with the cure mixture and place on a wire rack. Leave to cure for 1 hour and then rub off the cure.

To build a smoker, take a deep oven tray and build a small fire in it with the timber. Smother the fire by putting a flat tray on top of the deep tray, locking in all the smoke. Lift off the flat tray and put the wire rack with the perch fillets on th