Roberta Hall McCarron

Cold smoking

Preparation info
    • Difficulty

      Easy

Appears in
Changing Tides: A Cookbook
Changing Tides

By Roberta Hall McCarron

Published 2024

  • About

When you just want a great smoky flavour, cold smoking is the best option. It’s how I would smoke butter, mayonnaise, nuts, oils or the celeriac remoulade.

Ingredients

You’ll need

  • a smoking tube
  • 10 g smoking chips
  • a deep, heat-resistant tray big enough for a conta

Method

Place whatever you’re smoking in a heat-resistant bowl that fits inside your tray. Put the smoking chips in one end of the smoking tube and light them with a blow torch or over a gas flame. Lay the tube in the tray, near but not touching the bowl, and cover the whole thing with tin foil. Leave for 15 minutes.