Hot-smoked salmon with horseradish potatoes

Braden rost (‘roasted salmon’ in Gaelic) is cured with sea salt and unrefined brown sugar, then smoked at an ambient temperature like traditional smoked salmon for 12 hours before extra fire boxes are lit and the fillets then cook through. Braden rost can be served hot, cold or warm, and the obvious accompaniment seems to be horseradish. It could be flaked into a salad with a horseradish-spiked dressing.