. . .  well, there’s fish. In this case a bit of locally landed haddock that I’ve home smoked out by the byre.

brook's original home smoker



I couldn’t be bothered with making a full-on brine as I will be using the smoked fish immediately in a Cullen skink and the fish doesn’t need to be ‘preserved’ for any time.

That said, I gave two fillets a short, sharp cure for an hour or so in Maldon’s seasalt with some dried thyme.


salted fish (with dog)


Next I remove all the excess salt and ...

Continue reading ...