Ingredients
• 5 kg (10 lb) salmon fillet
• 1 lemon
• 45 ml (3 tbsp) fresh dill, chopped
• fresh ground black pepper to taste
Preparation
Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half
and squeeze the juice from one half over the salmon fillet. Sprinkle with
chopped dill and pepper.
Smoking Method
Preheat Bradley Smoker to approximately 105°C (220°F). Place fish in the
Bradley Smoker and using Oak flavour bisquettes smoke/cook for around 40 to
60 minutes.
To Serve
Remove fish from the smoker and garnish with a sprig or two of dill and the
remaining lemon sliced. You may wish to substitute parsley for the dill.
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