Smoked fish salad

Oily fish – such as salmon, eels, sprats, perch, trout and herring – are well suited to being smoked. The fish used in this recipe are hot-smoked, a process that involves cooking and smoking the fish simultaneously over chips of burning wood (such as alder, apple or juniper) or, more recently, in an electric kiln. The smokiness and rich, oily flesh of the cooked fish is particularly suited to sharp dressings and pungent, relish-type sauces, such as this simple yet delicious horseradish and