Using a cured organic, or preferably wild, salmon, place slivers into a kilner jar with a little zest of lemon, some sprigs of fresh rosemary and a few slices of shallot, a sprinkle of malt whisky of your choice, and mix thoroughly. Sprinkle over a little cracked black pepper, leave to marinade for 5 to 10 minutes, then light the bong! The bong, or smoking gun as it is known, is filled with shavings of malt whisky barrel shavings, then lit and a mechanical fan makes the smoke which then flows down a pipe into the kilner jar, where it is then trapped. This in turn lightly cures the salmon, or whatever fish you prefer. A great visual dish, that should be served with a good rye bread.