The Elms, Suffolk

This does seem to be complicated, but it is made in stages  Serves 3 or 4 as a main course Or 6 as an appetiser Or fillets of salmon to suit the serving size Ingredients A side of salmon (about 1/1.,2kg) Dry Brine:  Make a batch (400 g of  coarse sea salt (aka kosher salt /  200g of sugar gold or light brown / 2tbs groudn cloves / 6 bay leaves chopped fine or use ground bay leaves) Wood chips for smoking A very little oil Method Fillet the whole side of salmon – although this works if you portion it too and pin bone Take the whole side  - slice through the thickest flesh but not through the skin into portions  like this or thinner I also prefer to make lengthways cuts too – so it is portioned into cubes on the skin – and the brine/smoke gets in deeper Put the salmon in a tray cover with the dry brine and rub gently into the slits Put into the fridge for in a tray again for 45 minutes (any more and it is to...