Old Salt Rum smoked Salmon

As the garden party season swings into high summer time for the essential hot smoked salmon.

Kicked off with 3kg of salmon fillet (serves 10) from the superb Colin at Fish in Newmarket.

My cure - 250ml Old Salt Rum, 1kg of Rock Salt and 300g of dark molasses. Smear the fillets in the mix and leave covered in the fridge for 24 hours.

Next on our cheap BBQ waited until the char' was white and flame less. Dipped a couple of good slabs of apple wood in water and placed on the cinders. Then cover loosely with foil to allow the smoke the circulate. I placed the salmon on a disposable aluminium tray I had pierced lots of holes in with a knife.

Smelt fantastic. The damp generates lots of smoke! So beware! Two hours did the job, with lots of checking to make sure there was lots of smoke, but no flames!

Looks superb and smells better. Avoided a sneaky pick for breakfast. Roll on this evening!