Smoked Salmon at Pool Cottage
The smokehouse was “Smokin” over the weekend producing our best smoked salmon to date. This time around we prepared 4 whole sides starting the previous Thursday by burying the sides in vacuum salt for 12 hours. Having cured the salmon, it was thoroughly rinsed and dried. Immediately after drying we wet it again with Wood’s Navy rum and sprinkled the sides with dried fennel grown over the summer in the small poly-tunnel. They were then left overnight to marinate and form a lig