The smoked salmon can also be cut up two days before, covered in cling film and kept in the fridge. The parsley and spring onions can be finely chopped the day before, covered and left in a cool ...

Tear the smoked salmon into strips and add them to the bowl along with the egg, spring onion, curry powder, and salt and pepper to taste. Gently but throughly mix the ingredients. Put the salmon ...

You can cold-smoke or hot-smoke food. Cold-smoking produces food that can be eaten raw (such as smoked salmon), or needs to be cooked further (such as smoked haddock). It takes attention and ...