Pickled and Smoked Salmon

Fish that is fairly fatty lends itself better to smoking, but actually any fish can be smoked. Always pickle the fish (or meat) beforehand. You can do so in a brine bath, but also by rubbing the meat with salt. You will achieve the best result if you first dry the fish before smoking it. You can do this in the refrigerator. But patting it dry with kitchen paper also works for the more impatient chefs.