Home smoked NZ salmon

INGREDIENTS

• 1 x 500g fresh NZ salmon fillet (skin on and pin bones removed)

• Sea salt

• Brown sugar

• Manuka wood chips

 METHOD

1. Place the salmon fillet on a tray, then rub in a good pinch of sea salt and brown sugar.

2. Cover with cling film and place in the fridge overnight.

3. The next day, line the bottom of the wok with foil, add your wood chips then heat the wok until they start to smoke.

4. Place the salmon fillet on a rack, then place this in the wok above the smoking chips.

5. Cover with tin foil, then gently smoke for 10 minutes, or until the salmon fillet is just cooked through, but still pink in the middle.

6. Gently transfer the salmon fillet to a platter and serve.