When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they ...

Fish expert Mitch Tonks' easy fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. It's the perfect comfort dinner. Each serving provides 861 kcal, 39.5g protein ...

Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a pronounced ... cookbook author and recipe developer, and authors the ...