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Hot Toddy Smoked Salmon
Hot Smoked salmon sides make for a simple and really easy summer feast, served with buttery new potatoes and steamed green beans.
Season the salmon sides with generously with sea salt and coarse ground black pepper and rub a little rapeseed oil into the skin side. Lay thin slices of lemon on the salmon fillet and pop into a hot smoker. I used the Traeger set at 121 deg C and was able to easily fit 4 salmon sides in. You need to smoke indirectly, and this can be done on a large kettle as well, if not then go for smaller fillets.
Allow to smoke for 20 mins, then brush with a mix of 2 tbsps honey, 2 tbsps Whisky and a squeeze of lemon. I went for a light cherry smoke for around an hour until the salmon had hit 65c internal temperature.
Serve on warm platters, giving each guest a nice big slab of salmon and some seasonal veg.
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