@gardeningwithlou: This is my new favourite thing to make. Hot smoked salmon Shout out to @westonsfishradlett for advice on how to cook this gorgeous fish Recipe: Half side of salmon cut to fit your smoker. For the brine: 200g dark brown sugar 100g sea salt 500ml water Brine fish in a shallow dish for 8 hours. Drain, rinse and pat dry the fish then place skin down on a wire rack in the fridge overnight. For the dry rub: 50g brown sugar 1 tbsp salt 1 tbsp paprika Black pepper to taste Prepare the smoker, and place a container of water inside to make steam Rub the seasoning all over the fish then smoke at 65C for 2 hours increasing to 85C for 3 hours more, or until internal temp is approx 60-65C 50ml honey or maple syrup mixed with 50 ml water for basting. Baste every hour.