About this recipe:If you don't have a smoking pan, you can use a thick, deep rosting tin. Then just have a rack where you can put the salmon on. Even with a lid, smoke will come out of it so cover the pan with foil first before putting on the lid. Also, line the base with foil so that the uncooked rice won't stick to the pan and is easier to dispose of. The salmon is wonderful with mango salsa or tartar sauce and the leftovers are good for brekkie with scrambled eggs.
The recipe is ok, but doesn't distinguish between hot smoked salmon and the cold smoked salmon most people associate with smoked salmon. This is hot smoked salmon. Explanations of the different kinds of smoked salmon and methods on this website: www.outdoorcook.co.uk - 14 Aug 2012