1/2 cup sea salt
1/2 cup brown sugar
700g side salmon
2 cups Manuka chips
Coat the salmon with the sea salt and brown sugar. Leave to cure overnight.
Line a baking tray with foil, spread the Manuka chips over the foil. Place a cooling cake rack on top of the chips.
Wash the salt and sugar off the salmon, pat dry with paper towels. Place the salmon on the cooling cake rack. Place a second baking tray the same size on top of the salmon so it is fully encased in the tins.
Either using a BBQ or a gas hob, you will need a space with good ventilation or outside. Place the tins with the salmon on a high heat until it starts to smoke then turn down to a medium/low heat and leave for 20/30 minuets until salmon is smoked and cooked right through.