SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 7 (Smoking at Home)

Salmon fillets, trout fillets, kippers, wood chips for smoking (or loose black tea), uncooked long-grain rice, brown sugar, coarse sea salt, caster sugar, lemons, butter, baby potatoes, watercress or salad leaves, cucumber, radishes, horseradish sauce, crème fraîche, chives, dill, rapeseed oil, kitchen foil, a wire rack, flaked sea salt and black pepper.

Wok-smoked salmon (2 portions)
[ ] 2 salmon fillets (about 150 g each), skin on
[ ] 1 tbsp coarse sea salt
[ ] 1 tbsp caster sugar
[ ] 500 ml cold water
[ ] 2 tbsp wood chips
[ ] 1 lemon, in wedges

Tea-smoked trout (2 portions)
[ ] 2 trout fillets (about 150 g each), skin on
[ ] 1 tsp flaked sea salt
[ ] 3 tbsp loose black tea
[ ] 3 tbsp uncooked long-grain rice
[ ] 2 tbsp brown sugar
[ ] 1 lemon, in wedges

Grilled kippers (2 portions)
[ ] 2 kipper fillets or whole kippers
[ ] 20 g butter
[ ] 1 lemon, in wedges
[ ] 2 slices of brown bread
[ ] 1 pinch black pepper

A smoked trout salad (2 portions)
[ ] 250 g hot-smoked trout, flaked
[ ] 300 g baby new potatoes
[ ] 60 g watercress or rocket
[ ] ½ cucumber, sliced
[ ] 4 radishes, sliced
[ ] 3 tbsp crème fraîche
[ ] 1 tbsp horseradish sauce
[ ] 1 lemon, juice
[ ] 1 tbsp chopped chives

For the experiments
[ ] Kitchen foil
[ ] A wire rack that fits the pan
[ ] A probe thermometer