It's Christmas, and smoked salmon will probably feature on many of our shopping lists.
You can buy the cheap stuff in every supermarket. At home, as it where, we are doing something different.
Oh yes, it's time for real home smoked salmon! My mate lets the fish sit in a cure of muscavado sugar, sea salt, and spices. It then goes into the smoke house, for a cold smoking for 24 hours. I am eating some right now. It has a really fresh clean bite to it, no nasty oiliness, and a lovely soft oaky smokey blissful wildy salmony bliss want to catch salmon now taste...
Oh hell, I am spoiled rotten!
