VIDEORECIPE How to make smoked salmon?

Mix the coarse salt and sugar in a bowl. Mix well.

Cover the base of a tray with part of the mixture, place the piece of salmon skin-side down and cover with the rest of the mixture, ensuring it is well covered.

Cover with cling film and place a weight on top. Leave it in the fridge for 24 hours.

Remove the salmon from the salt, wash it well and dry it with kitchen paper.

Fill the entire smoking rack with sawdust. As a smoker use the barbecue. Place the grate with the sawdust on aluminium foil on one side of the barbecue and the piece of salmon on the other side, also on aluminium foil. Light the candle and place it on the part of the grid intended for this purpose. The sawdust will start to burn and, although the candle will eventually go out, the sawdust will continue to ignite and smoke the salmon. It is a very clean and safe process. Leave the salmon to smoke for two hours, without opening the lid.

After two hours, the salmon is smoked. Put it in a container and keep it in the fridge for 24 hours. After this time it's ready to eat.