Semi-Smoked Regal Salmon with Gin

(Serves 4)

Ingredients
500g salmon fillet
½ cup gin
1 tbsp fennel seeds
1 cup brown sugar
½ cup coarse salt
1 dessert spoons ground coriander
2 dessert spoons ground cumin
3 dessert spoons turmeric
2 tbsp ground black pepper
4 cups wood chips

 Method

1. Remove the skin from the salmon. Sprinkle with fennel seeds and soak in gin for 15-20 minutes, covered and refrigerate.

2. Mix remaining ingredients together. Break up any lumps in the sugar.

3. Drain the salmon, retaining fennel seeds. Cover with the curing mixture, ensuring some is under the salmon. Cover with gladwrap and refrigerate for four hours.

4. Soak four cups of wood chips in cold water for an hour, then drain. Pre-heat your barbeque to high. Make four parcels of the soaked woodchips by using double layer of aluminum foil. Poke holes in the top and place directly onto flame tamers or the elements of a gas barbeque. Or for charcoal add chips directly to the coals. Wait till smoke starts to develop then reduce the heat to medium low (170 C) and place salmon on grill using the indirect method, covered for twenty minutes.

5. Indirect grill method: If charcoal barbequing the coals should be white and heaped to either side of the grill, on gas the outside burners should be on, and the central ones off.

6. Eat now, or salmon can be refrigerated once cooled for three to four days.