- 1 side of fresh Scottish salmon, skin on
- Salt, for brining (sufficient to completely cover salmon)
- Maple wood chips, soaked in water
- Maple syrup
- Scottish (single) malt whisky
First, remove the 'pin bones', that row that runs along the lateral line of the fish. This is easily done with your best needle-nose pliers, or if your partner is the sort to use your good razor to shave her legs, her nice new eyebrow tweezers would work equally well.
Once de-boned, place the fish in a glass dish, and cover with salt. After 1 hour, remove from salt, wash off any excess, pat dry with paper towels and place in marinade for up to 4 hours. The salt will have drawn off some of the moisture, and this will be replaced by your marinade, intensifying the finished flavour.
To hot-smoke, use a Cobb or kettle-type barbecue. Light a small quantity of charcoal and wait until it goes white, then cover with well soaked maple chips to produce smoke. Place fish on grill and cook covered for around 30 minutes or until cooked through – the fish will be firm and take on a rich colour.
Guest barbecue guru: EyeOnDubai