Up your summer fish game with these brilliant smoked recipes
I first got into smoking food when I opened Hix Oyster & Chop House in Farringdon 16 years ago. I bought a Bradley smoker and experimented with salmon, as I wanted to create something unique for the menu. I spoke to Richard Cook of Severn & Wye Smokery and he suggested a dry cure of sea salt and brown sugar. My initial experiment with Loch Duart salmon (the first salmon farm to become a Freedom Food member) worked out and it went on all my menus thereafter.
These days I smoke large trout in the same way in partnership with Chesil Smokery in my hometown of Bridport. Historically, curing was a form of preserving fish and smoking gave it extra flavour. Some people these days go a bit potty and will smoke anything but there are some delicate foods, such as scallops and lobster, that shouldn’t go anywhere near a smoker.
