Peat-Smoked Salmon

Preparation info
    • Difficulty


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By Ghillie Basan

Published 2019

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We have a lovely conical shaped smoker built out of rocks in our garden. It was constructed by Zeki who, through trial and error, figured out the best way to produce a good cold-smoke with flavour. It is big enough to hang large joints of meat as well as sides of salmon. For flavour, we use peat, combined with