Last month’s live class saw you making your own soda bread with flavoured butter, and now, as we near the end of the fish smoking module the chefs have got a new challenge for you to take on.
For the fish smoking live class you are tasked with creating your own fish recipe using either hot or cold smoking techniques.
If you're going for a long cure, prepare this ahead of the class to make the most of the time with Chef Daniel. You can also do the hot smoking ahead of the class if you prefer. If the weather isn't on your side, we recommend going for the cold smoked salmon option which you can do indoors.
This brief was designed to get you thinking about smoking as a cooking technique and how it can fit in as part of your repertoire. How do the textures and flavours differ between hot and cold? What fish lend themselves to smoking? What fuel could you use to change the flavour?