Ingredients
2 salmon fillets, skinless or skin on, doesn't matter
50g sea salt
50g sugar
Olive oil
Mix the salt and sugar and cover the fish in it. Refrigerate for 30 minutes
Wash the cure off and pat dry with kitchen roll. Leave the fish uncovered in the fridge for an hour until completely dry.
Rub the fish with oil.
Soak the wood chips for ten minutes before draining and adding to the smoker.
Place the fillets on a wire rack, skin side down if not skinless.
Smoke for 10-12 minutes over a medium heat.
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