Instructions: Take an empty biscuit tin and punch holes in the lid. Line the inside with tin foil. Sprinkle the bottom of the tin with a mixture of wood chippings and saw dust (to about 1 inch in depth). Place a metal cake rack (bent to fit if necessary) on top of the chippings.

Marinade the salmon for a few hours (alternatively you could baste the marinade onto the fish and cook immediately). Pre heat your smoker (the tin) in a very hot oven. This prevents the salmon sticking on the rack.

Seal the marinated salmon in a hot frying pan, cooking on both sides.

Remove the salmon form the pan and place onto rack in smoker.

Place in the bottom of the oven at full power for about 5 to 8 minutes

(longer if you prefer your salmon well done). Once the salmon is cooked, remove smoker from oven and leave on one side.

Sauce, melt the tablespoonful of butter in a large saucepan. Add the shallots and sweat off for about 2 to 3 minutes. Add the fish stock and wine, reduce and add cream - keep mixture moving at all times to avoid cream separating. Whisk in the lumps of cold butter to thicken the sauce.

Add salt and pepper to taste.

To serve:
Strain the sauce onto the plate. Place the salmon in the middle and garnish with the cubes of tomato and broad beans. If broad beans are out of season, flat leaf parsley could be used. Decorate with a sprig of fennel.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.