Holy smoke…

I ran a fully-booked fish course yesterday. As usual it is the building of a simple smoke box that fascinates the most. I line a roasting tray with foil, make a mound of sea salt, brown sugar and Lapsang Souchong tea, place an oiled rack in the tin and drape fresh mackerel fillets on the rack. Wrap the whole thing in tin foil until completely sealed and place on the barbeque. 12-15 minutes later you will have fantastic, softly smoked fish. For a seasonal accompaniment, poach gooseberries in a little water and sugar – add a splash of elderflower syrup for a scent of a June evening….