I went to the freezer on New Years Day only to find to my horror that I had completely run out of Salmon. Yesterday after checking Waitrose, Tesco and Asda (in that order!) I found that Asda still had Salmon on offer so I bought up what they had left at our local store. Only 3 sides unfortunately and they were not very big however any port in a storm... They also had Trout on offer and so a also grabbed half a dozen on them too. Filleted, pin boned and portioned In the cure - Salmon for 3 hours and Trout 2 hours. I usually cure for 2 hours and 1 hour respectively with fine salt however I am currently trying some Dead Sea coarse salt which seems to need a little longer. In the smoker Start up the smoke generator We are now smoking as I am writing this It will be ready in the morning. Just a tide-over batch until I can get up to Billingsgate market in the next couple of weeks.