Hot-smoked fish

Approach

1. 1

   Mix salt and sugar. Place the fish on a tray and sprinkle the salt and sugar mixture over it. Let the fish sit like this for 30 minutes.
2. 2

   Rinse off the salt and sugar and dry the fish with paper towels. Then place the fish on a rack and put it into a cold oven or smoker with wood chips.
3. 3

   Set up the smoker, light it, place the tray with the fish over it and let the fish smoke for about 1 hour for whole fillets, or about 30 minutes for portion-sized pieces.
4. 4

   If the fish isn't fully heated through, it can be baked a little in the oven before serving.