Recently, using the same method as for making Smokies, fish merchants in Arbroath have begun to produce hot smoked salmon.
This is a totally different product from the standard smoked salmon and has to be tasted to be believed.
After the barrel has been used to produce smokies when the fire is dying a grill is laid across the top of the barrel. Then whole sides of Salmon are placed on this and left to cook until ready. This can take anything between 1 and 3 hours depending on the strength of the fire and size of fish.
This is in contrast to normal smoked salmon which is produced predominately in kilns using a sawdust or wood shavings fire. Unlike this product the hot smoked salmon gets it's flavour for the smoking process with no further additives with the exception of salt for curing purposes.
Whilst both are cooked the main difference is that the hot smoked is sliced into fillets once ready compared to the normal thinly sliced smoked salmon you may be used to.
The flavour of the hot smoked salmon is unique, similar to a smokie but completely boneless and with a firmer texture, ideal cold with a salad, flaked through pasta or on the BBQ.