Hot-smoked salmon is quite different from regular smoked salmon in that it’s cooked at the same time as being smoked by the heat generated from the smoking. Regular smoked salmon may take up to 36 hours to smoke, whereas hot-smoked can take as little as 15 minutes and it will have a more pronounced smokiness. Hot-smoked salmon has the texture of roast fish, rather than the pliable slices you may be more familiar with, and this makes it great for flaking into salads and pasta dishes. I give a technique for smoking salmon at the end of the recipe – but you may just prefer to buy it!

The chilli oil will make more than you need, so keep the remainder in your fridge for up to 6 months, then use it to spruce up grills and salads or even fried eggs for breakfast.