The only equipment you need to hot smoke salmon at home is a large deep frying pan or wok and a small round wire rack to fit inside it, for the fish to sit on.
Step-by-step instructions
Step 1: If the fish is marinaded, scrape off excess, pat dry with a paper towel then place salmon on a small wire cake rack.
Step 2: Mix about ½ cup woodchips with 2 teaspoons of water then spread on one side of a large piece of foil.
Step 3: Fold foil over and seal edges to form an envelope.
Step 4 Pierce small holes in the top to allow smoke to come out.
Step 5: Place envelope in the frying pan over a high heat, place rack with salmon on top. Heat until smoke begins to waft out of the holes then cover with a tight fitting lid or cover tightly with tin foil. Reduce to a medium heat, if you see there is no smoke coming out, increase the heat a little. Cook for 15 minutes.
See Geoff's hot smoked salmon recipe here.
