Hot Smoked Salmon with Herbed Yoghurt
- 4 Pieces of salmon
- In saucepan bring the apple cider vinegar, sugar, water and a pinch of salt to the boil. Add the cucumbers and dill to a bowl. Once the liquid is boiled pour over the cucumbers and leave on the bench to cool.
- Coat the cut sides of salmon pieces in the rub. Place a wok over the heat and add a piece of foil into the bottom and add the smoking mix to the foil. Heat until the wood chips begin to smoke. Place he salmon on a rack that fits into the wok. Place into the wok and add the lid. Turn the heat down to low and smoke for 8-10 minutes. Once the fish is cooked through remove.
- In a bowl mix together all the herb yoghurt ingredients, add a pinch of salt and black pepper.
- Serve the smoked salmon with pickles and herb yoghurt on the side.