Hot Smoked Salmon with a Fantastic Chili Salsa

Fill an empty cookie tin with two handfuls of sawdust, then place the rosemary and sage sprigs on top. Insert a small broiler or a piece of wire mesh cut to fit, so that it rests about halfway up the tin. Carefully pierce the lid of the can five or six times with a screwdriver.

Season the salmon fillets with salt, rub with olive oil, and place skin side down on the wire or possibly broiler. Close the can with the lid and place on the kitchen stove (or charcoal grill) over medium heat for eight to ten min. After a few minutes, light chili salsa will rise through the lid. Remove the seeds from the chili peppers and chop them finely. Remove the seeds from the tomatoes and finely dice them. Peel and dice the cucumber. Clean the spring onions and cut them into thin slices. Finely pluck and chop the cilantro. Pit and peel the avocados and dice the flesh. Squeeze the juice from the lime.

Mix all the ingredients for the salsa – you can be as stingy or as spirited as you like with the chilies. When the fish is cooked, turn off the stove (or remove the can from the broiler) and let the salmon rest for three minutes before opening the can. This will allow the remaining smoke and residual heat to still penetrate the meat.

Lift out the salmon fillets and arrange on plates. A little chili salsa over it form u

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