Ingredients

300 g soft brown sugar

180 g sea salt

1 tbsp ground black pepper

2 tsp finely grated lemon zest

80 ml maple syrup

400-600 g fillet smoked salmon, skin on

Couple of handfuls of wood chips (for smoking)

Method

1. Mix the sugar, salt, pepper, lemon zest and maple syrup in a bowl. Place one-third on the mixture over the base of a glass dish (just large enough to fit the fish). Place the fish on top of the cure and cover with the remaining mixture. Cover with plastic wrap and leave in fridge for between 4 and 8 hours.

2. Rinse off the cure under cold water and blot with kitchen towels. Leave to dry, uncovered, on a wire rack set over a tray in the fridge for a couple of hours.

3. Soak the wood chips in water while the salmon is drying.

4. Fire up the barbecue and bring to a temperature of 120 degrees C. Drain the wood chips and place in a smoker in the barbecue.

5. When ready to cook, rub the barbecue grate with a cut potato to stop the fish from sticking. Place the fish skin side down on the barbecue. Smoke the fish until just cooked, about 40 minutes (the internal temperature should be 63 degrees C).

6. Remove the fish from the barbecue and leave to cool to room temperature.

Served here with pickled cucumber, beetroot kimchi, sorrel and a watercress yoghurt sauce.

Recipe adapted from Steven Raichlen at https://barbecuebible.com/recipe/maple-cured-smoked-salmon/